The Greatest Fastest Pasta Sauce Ever-Sagat Guirey

The Greatest Fastest Pasta Sauce Ever.



Ingredients

Olive Oil
Onion, medium size
Tinned Tomatoes, 1 can
Garlic
Mixed Herbs
Wine
Bacon Or Lardons*
Courgettes*
Mushrooms*
* = Optional

The sequence of cooking is important because the initial frying is only possible if vegetables with a lot of water content are not put in too soon.

Heat Olive Oil in a large heavy metal cooking pot/frying pan/casserole dish, the more room the ingredients have to spread out in the pan; the quicker the sauce will cook.

The heat can be very high, as long as ingredients are stirred and not allowed to burn.
If not in a hurry; low heat; less monitoring.

There should be enough oil in the pan to fry the finely chopped onions deeply.
Fry onions until golden brown and transparent.

Soon after onions are cooking also fry mixed herbs or any mediterranean herbs you have to hand; thyme, rosemary, oregano. Can add chilli at this time for spicy sauce.

At this time the chopped bacon or lardons can be added, if this is to be a non-vegetarian sauce.

Add finely chopped garlic, fry for a short time, before vegetables are added, until light brown, not burnt.

At this point vegetables could be added (or not) they need to be chopped finely, courgettes, or peppers or mushrooms, fry up until soft. Most vegetables work out ok.

(Boil Kettle, put boiling water into large sauce-pan, add drop of olive oil and pinch of salt, when the water is boiling, put in and cook spaghetti/pasta, which should be ready just before sauce).

Whole or chopped tinned tomatoes, using a spoon or fork hold back tomatoes and strain tomato juice from can into sauce and then reduce quickly using high heat, use a knife to chop tomatoes in can, add them to sauce, reduce over high heat.
Also can use fresh tomatoes: remove skin by plunging them into boiling water.

Wine, not too much, can be added at this point, or used at end, when tomatoes are cooked down to more solid texture, to clean any small bits of mildly burnt bits of sauce from side of pot into sauce.I like the sauce to be a dense texture but less cooking makes a more liquid sauce.
You can also add a small bit of butter at end to increase cholesterol levels.
Fresh basil leaves on top of finished sauce and pasta are good. Fresh chopped parsley can also be good.
Hope you like it.
Sagat