Spaghetti Sauce

I attach warm, nostalgic feelings to simple, juicy spaghetti sauce.

I make a few varieties of this. I enjoy it plain, or enhanced with vegetables and legumes.

INGREDIENTS

1 tablespoon oil
1 tin chopped tomatoes
1/2 onion, chopped
2 cloves garlic, chopped
Salt to taste

Plus any of the following optional ingredients; borlotti beans, red kidney beans, chickpeas, four bean mix, crumbled vegetarian sausages (I use a masher to break them down), crumbled firm tofu, crushed nuts, capsicum/red bell pepper, mushrooms, broccoli, spinach, kale or tomato paste. You may also like to add a teaspoon of oregano and one of dry basil.

INSTRUCTIONS (in this instance, with capsicum/red bell pepper, broccoli, red kidney beans and crushed nuts)

I find the flavour is best when you lightly sauté vegetables and legumes first, before adding the sauce. Finely chop a capsicum and crush nuts. Along with garlic and drained kidney beans, fry in 1 tablespoon of oil until slightly brown. Add 1 tin of chopped tomatoes and sprinkle generously with salt. Finally add sliced onion, and heat until cooked through. Serve on warm spaghetti, sprinkled with pepper and a drizzle of oil.

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