Easy Pasta Sauce

    (222)
    35 min

    A quick and easy recipe for a tomato-based pasta sauce. You can enjoy it as it is over freshly cooked pasta or use it as a base for spaghetti bolognese.


    165 people made this

    Ingredients
    Serves: 4 

    • 2 teaspoons olive oil
    • 1/2 small onion, chopped
    • 2 spring onions, chopped
    • 2 teaspoons crushed garlic
    • 2 (400g) tins chopped tomatoes
    • 4 teaspoons dried basil
    • 4 teaspoons dried oregano
    • 1 teaspoon caster sugar

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a large saucepan, heat oil over medium heat. Saute onion, spring onions and garlic. When onions are translucent, stir in tomatoes, basil, oregano and sugar. Bring to the boil, reduce heat to low and simmer for 20 minutes.

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    Reviews & ratings
    Average global rating:
    (222)

    Reviews in English (175)

    by
    334

    So simple and tastes great! You can really do a lot with this. I added a can of tomato paste and thickened it a little quicker (probably totally illegal!) and added a bit more sugar and some salt and pepper. Very good and fast - loved it!  -  02 Jan 2003  (Review from Allrecipes US | Canada)

    by
    279

    This recipe was yummy! I've never made homemade spaghetti sauce before, but I was in a pinch for something quick and easy to fix for supper. I stumbled upon this recipe and found I had most of the ingredients it called for and it only took 30 minutes to prepare! The only variations I made were using minced garlic & a little garlic powder, a whole yellow onion (since I did not have any green onions), and I added an 8 oz. can of tomato sauce & salt to taste. I was impressed! I'll definitely make this again!!  -  25 Oct 2006  (Review from Allrecipes US | Canada)

    by
    226

    SUBSTITUTIONS: Stevia for sugar ADDITIONS: 1 lb. hamburger. I thought the sauce needed to be a bit "thicker" so I added a can of tomato paste. Turned out nicely and will definitely make again (with above mentioned modifications).  -  10 Jan 2006  (Review from Allrecipes US | Canada)

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