Freezer burn; here’s a saucy remedy for your pasta

Tonight we needed a quick tea so raided the freezer for a leftover stash.  I found an unlabelled mysterious package which turned out to be a batch of bolognaise sauce.

The only way to salvage was to whip up my favourite  tomato sauce…

Onion (medium) sliced and diced
Carrot (medium) scrubbed and grated
Garlic clove crushed
Teaspoon of fennel seeds crushed
Tin on chopped plum tomatoes opened

Splash of oil in sauce pan add onion, carrot and cook on medium heat for five minutes

Add garlic and fennel and cook for a further 2 minutes then add tomatoes.

Cook for 15 minutes, season and blitz with a stick blender taking care not to splash yourself.

Add enough sauce to the bolognaise to bring it back to life.

image

I love this sauce the fennel really gives it a depth of flavour and it’s really rich and smooth the carrot removes any acidity from the tomatoes .

Just goes to show how easy it is to cook from scratch using simple ingredients.

We’ve yet to try this with just pasta but I feel confident with some basil ripped over the top it would be a winner too.

Love Louise X
Louise Winder Food & Travel
#EatBakeBlog

Posted from WordPress for Android

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s