I bought some mushroom & cheese ravioli from the supermarket and was looking for a sauce recipe to go with it. Was looking through my ‘Cook with Jamie’ book and found a simple sauce from the recipe ‘Pappardelle with a ragu of tiny meatballs sauce’. It’s a tomato based sauce and I think it goes well with any pasta. I made slight changes. This is a recipe which you can cook in advance and keep in the freezer for later use.
2-3 cloves of garlic, peeled and chopped
a bunch of fresh basil, chopped
1 fresh red chilli, pierced with the tip of a knife
1 x 500g tin chopped tomatoes
a little swig of red wine vinegar
1/2 tsp sugar
sea salt and freshly ground black pepper to taste
1. Get a pan on the heat and add a glug of olive oil to it.
2. Gently fry the garlic, basil stalks and the whole chili. About 1-2mins.
3. Add the tomatoes and red wine vinegar. Then, add sugar.
4. Season with salt and pepper then gently simmer for 10mins.