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Spaghetti Sauce

PREP TIME
COOKING TIME
SERVES
INGREDIENTS
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 3 tablespoons tomato puree
- 1 tablespoon soft brown sugar
- 3 sprigs fresh thyme
- 1 tablespoon fresh oregano, chopped
- 1 bay leaf
- 200 ml red wine
- 2 x 400 g cans chopped tomatoes
- handful fresh basil leaves, torn
- 2 dollops Hellmann's Real Mayonnaise
- 3 dollops Hellmann's Tomato Ketchup
- 1/4 teaspoon ground black pepper
METHOD
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Heat the oil in a large saucepan over medium heat. Add the onion and cook for 3 minutes on medium heat, until onions start to soften.Add the garlic and cook for a further 2 minutes, until the garlic starts to soften but not browned. Add the tomato paste, brown sugar, thyme, oregano and bay leaf and cook for another 3 minutes on medium heat.
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Add the red wine, increase to high heat and cook for 3-5 minutes until the mixture just starts to reduce.
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Add the canned tomatoes. Bring to the boil and simmer on medium-high heat until the sauce has reduced slightly and become a thicker consistency. Add basil leaves, cool sauce slightly and then stir in Hellmann’s Real Mayonnaise and Hellmann’s Tomato Ketchup. Season with black pepper.
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Serve on cooked spaghetti with your favourite cheese.
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