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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!


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

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


Garlic Bread

2 tbsn butter

2 tbsn of parsley

1 tsp of garlic

2 slices of bread


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



Fist of spaghetti

2-3 tbsn of sugo

1 tbsn of parmesan


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


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