About this recipe:This sauce may take four hours to make, but the results are really worth it. Serve over freshly cooked pasta, with or without meat. You can freeze any leftovers.
Makes: 2 kg approximately
6 tablespoons olive oil
1 onion, chopped
1 tablespoon chopped garlic
1 large green pepper, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon chicken stock granules
170g tomato puree
2 teaspoons chicken seasoning
1 teaspoon caster sugar or as needed
salt and pepper to taste
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Method Prep:15min › Cook:4hr › Ready in:4hr15min
Heat the olive oil in a pot over medium heat. Mix in onion and garlic and cook 1 minute. Stir in the green pepper. Season with basil, oregano and chicken stock granules. Stir in the tomato puree and passata. Season with chicken seasoning. Cook and stir 10 minutes.
Mix sugar into the sauce. Season with salt and pepper. Reduce heat to low and simmer for 3 to 4 hours.