This is a spicy rich Italian sauce - delicious stirred into pasta or with gnocchi and your favourite vegan meatballs.
Servings: 4 people
- 1 tbsp extra virgin olive oil
- 1 medium onion diced
- 6 cloves garlic minced
- 1/2 tbsp dried thyme
- 1/2 tbsp dried oregano
- 1 tbsp red chilli flakes (more or less depending on personal preference)
- 1 small glass vegan red wine
- 1 tbsp tomato paste
- 500g pack passata
- salt and pepper to taste
- coriander or basil to garnish.
Heat the oil in a saucepan to a medium heat.
Saute the onions for 5 minutes until they become translucent.
Stir in the garlic, herbs, chilli flakes tomato paste and red wine and cook for a further 2 minutes.
Stir in the passata, reduce the heat to low and simmer for 30 minutes.
Add a little boiled water if the sauce is too thick - I add around 100ml for my desired consistency.
Add salt and pepper to taste and stir into your choice of pasta or gnocchi and serve.
Garnish with coriander or basil.