Keep getting asked for this... Neapolitan Sauce. This versatile sauce is ideal to make in bulk and store in the freezer. It can be used as a base for Bolognese, chilli con carne, pasta bakes or as a pour over pasta sauce. It is syn free unlike jars of dolmio which can be up to 20 syns per jar. For each batch you will need…. 1 Stick of celery 1 Carrot 1 Small onion 1 Clove of Garlic or ½ tsp lazy garlic Fry light 1 tin chopped tomatoes 1 carton passata 1 chicken oxo cube Heaped tablespoon of tomato puree 1, chop celery, carrot and onion to about the size of dolly mixtures. Place in a pan with the crushed garlic clove or garlic puree. Spray with fry light and “sweat down” on the lowest possible heat for about half an hour. Season to taste with salt and black pepper. 2 Add the oxo, chopped tomatoes, tomato puree and passata and allow to simmer for at least 30 mins. The finished sauce should be really thick and “tomatoey”. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx #, in Bolognese, stir in a handful of fresh chopped basil, 1 tsp dried basil and 1 tsp oregano (a small glass of red wine can also be added but count the syns) # If using as a pasta sauce or in a pasta bake, stir in a handful of fresh chopped basil, 1 tsp dried basil and 1 tsp dried oregano. # if using as a base for chilli con carne. Stir in 1 crushed garlic clove, 2 finely chopped and deseeded fresh chillies, 2 heaped tsp ground cumin, 1 heaped tsp ground coriander, 1 level tsp SMOKED paprika and a pinch of cayenne pepper. # if using as a base for a curry, stir in ½ tsp ginger puree, 2 heaped tsp ground cumin, 1 heaped tsp coriander, 1 level tsp turmeric, 1 level tsp hot chilli powder, 1 heaped tsp madras curry powder. All the above are best left in the fridge overnight to allow the flavours to develop.
Posted on: Tue, 16 Jul 2013 16:53:13 +0000