SERVES – FOUR

PREP TME – 5MINS

COOK TIME – 25MINS

NOTES – CAN LEAVE OUT PROSCIUTTO FOR VEGAN/ VEGETARIANS. IF YOU LEAVE OUT PROSCIUTTO, I’D BLEND WITH A STICK BLENDER FOR A SMOOTH CONSISTENCY. YOU CAN USE THIS SAUCE FOR ANY ITALIAN STYLE MEAL – PASTA, BOLOGNESE, LASAGNE ETC.

INGREDIENTS

  • 4 tbsps olive oil
  • 3 garlic cloves, crushed
  • 1 brown onion, peeled
  • 2 cans diced tomatoes, low in sodium
  • 80g prosciutto, sliced thinly
  • 3 dried bay leaves
  • small handful fresh basil leaves
  • salt & pepper

METHOD

  1. Bring a medium saucepan to medium heat. Add the olive oil and brown a whole onion all sides.
  2. Add the prosciutto and garlic, then cook for 30 secs, taking care not to burn the garlic.
  3. Reduce heat to low and pour in the canned tomatoes.
  4. Add the fresh basil and bay leaves, then season generously to taste.
  5. Simmer the sauce for approx. 25-45mins (the longer you leave it the better the flavours develop, just ensure it doesn’t burn on the bottom).
  6. Remove the onion and bay leaves. Season and enjoy!

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