MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Bede's Tomato Ragu
Categories: Five, Vegetables, Herbs, Sauces
Yield: 4 Servings

1 Onion
1 cl Garlic; peeled, crushed
15 ml Oil
400 g Canned chopped tomatoes
Handful fresh basil
Black pepper

EQUIPMENT: Knife, chopping board, garlic press,
measuring spoons, saucepan, wooden spoon, saucepan.

Peel and chop the onion and peel and crush the garlic.

Fry the onion and garlic in the oil for 5 minutes, until
soft. Be careful not to burn the onion and garlic
otherwise it will make your product taste bitter.

Add the tomatoes and tear in the basil leaves.

Add a few twists of black pepper, then allow to simmer
gently for 30 minutes (longer if possible).

OPTIONAL: You may wish to serve the tomato ragu with
pasta ...

After 15 minutes, put a large saucepan of water on to
boil. When rapidly boiling, add the 100g pasta and cook
for around 10 minutes until al dente. Drain;

Mix the cooked pasta and tomato sauce together.

RECIPE FROM: http://www.sbchs.co.uk

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