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.
