This recipe is one I’ve been playing around with for some time now, and it works really well. It is simple and lovely, and tastes best when allowed to simmer for a while.
- Tinned tomatoes (I prefer the chopped ones)
- Champignons (Fresh or hermetic)
- Tomato puree
- Lime or lemon
- Fresh basil
- Tabasco sauce
- Worcestershire sauce
- Olive oil
Slice the onion, garlic and champignons. Heat the oil, and fry the onions and garlic until they are shiny. If the champignons are fresh, they’ll need to be fried in the oil as well. Put in the rest of the ingredients, and season to taste. Leave to simmer for a while. Serve with fresh pasta.
There are many ways to play around with this recipe, my last incarnation of this sauce had carrots, rosemary, thyme and red wine, as well as a little coke to round out the taste.
Personally, I prefer making this sauce in a cast iron pot, but really, any decent pot will do.