Tomato pasta sauce 


3 tbsp extra virgin olive oil
1 large onion, chopped
1 bag carrots chopped
garlic cloves, crushed
4 x 400g tins chopped tomatoes
1 tsp dried chilli flakes
2 tsp sugar
1 large handful basil leaves, torn into small pieces
salt and freshly ground black pepper
grated Parmesan, to serve (optional)


Heat the oil in a saucepan and gently cook the onion, carrots and garlic until softened.
Stir in the tomatoes, chilli flakes and sugar.
Bring to a simmer and cook slowly for 45 minutes-1 hour.
Stir in the basil and season with salt and pepper.
This can be left chunky or blended in a food processor for a smooth sauce.

Serve spooned over cooked pasta with plenty of Parmesan cheese.

This makes enough for three meals, so can be split into three. Once cooled, put into plastic sandwich bags and put in a freezer.