Stephan's napolitana sauce

• Preparation time 15 minutes
• Cooking time 40 minutes
• Serves 4-6
• Freezableyes

Ingredients

• Olive or canola oil spray
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 3 tablespoons tomato paste
• 825 g can crushed tomatoes
• 250 ml (1 cup) MAGGI All Natural Chicken or Vegetable Liquid Stock
• 1½ teaspoons dried thyme
• 1½ teaspoons dried basil
• 1½ teaspoons dried oregano
• 2 bay leaves
• ½ teaspoon ground black pepper
• 1½ teaspoons caster sugar
• 500 g penne pasta

Method

1. Spray a large saucepan with oil and heat.
2. Add onion and garlic and cook over medium-low heat for 2-3 minutes until just soft and transparent.
3. Add tomato paste, and cook, stirring, for 30 seconds.
4. Add crushed tomatoes and stock.
5. Increase heat to medium, cover and bring to the boil.
6. Reduce heat to low, uncover, and stir in herbs, pepper and sugar.
7. Simmer for 30 minutes, stirring occasionally until thickened.
8. Meanwhile, cook pasta according to packet instructions.
9. Drain and serve topped with the sauce.
10. Garnish with chopped fresh chives, if desired.

HINT: This sauce keeps in the fridge for up to 2 days - in fact, the flavour improves if made ahead. It can also be frozen for up to 2 months

Nutrition

Australian Institute of Sport - From the "Survival from the Fittest" cookbook05 Nov 2018 HINT: This sauce keeps in the fridge for up to 2 days - in fact, the flavour improves if made ahead. It can also be frozen for up to 2 monthsyes, Pasta, survival-from-the-fittestPasta