The good weather Britain has had this long weekend has put me in the mood for this recipe. Luckily I had some sugo on hand, therefore it was a quick, easy and satisfying indulgence – oh so satisfying!

PART UNO

Sugo (Tomato Sauce)

2 cans of tomatoes (plum is best)

1 cup of frozen carrots

1 tbsn olive oil

1 tbsn of tomato paste

1 tsp of garlic

1 tsp of parmesan

Handful of basil

Salt and pepper to reason

1 tsp of sugar

Method
Combine in slow cooker, set on low for about 6 hours. Adjust seasoning. Mash vegetables with masher. All done.

PART DUE

Garlic Bread

2 tbsn butter

2 tbsn of parsley

1 tsp of garlic

2 slices of bread

Method

Cook bread in toaster. Melt other ingredients slowly in pan. Drissle melted garlic butter on toasted bread.

PART TRE

Spaghetti

Fist of spaghetti

2-3 tbsn of sugo

1 tbsn of parmesan

Method

Cook pasta as per packet. Drain and add sugo. Plate up and add parmesan and chilli flakes if you like heat.

Done!

This is enough for 2 portions with lots of sugo left for the freezer.