Spaghetti Sauce

Spaghetti Sauce


15 mins 


30 mins 


Rich and flavourful ingredients make for this classic spaghetti sauce.


  • 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

  1. Amount per Serving
Title Amount per Serving
Energy 155.75 kcal
Protein 2.62 g
Sugar 11.92 g
Fibre 4.71 g
Fat 5.12 g
Saturated fat 1.14 g


  1. 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.

  2. Add the red wine, increase to high heat and cook for 3-5 minutes until the mixture just starts to reduce.

  3. 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.

  4. Serve on cooked spaghetti with your favourite cheese.