Classic tomato ragu

1 onion

1 clove garlic

1x15ml spoon oil

1 x 400g canned chopped tomatoes

handful of fresh basil

black pepper 

Sharp knife, chopping board, garlic press, measuring spoons, saucepan, heat- resistant spoon. 

1. Peel and chop the onion and peel and crush the garlic.
2. Fry the onion and garlic in the oil for 5 minutes, until soft.
3. Add the tomatoes and tear in the basil leaves.
4. Add a few twists of black pepper, then allow to simmer gently for 30 minutes (longer if possible).

Optional

You may wish to serve the tomato ragu with pasta if so:

• after 15 minutes, put a large saucepan of water on to boil. When rapidly boiling, add the pasta and cook for around 10 minutes until al dente;
• drain;
• mix the cooked pasta and tomato sauce together.

• Reduce food waste: Use up any leftover vegetables such as 75g of mushrooms, courgette, or pepper.
• Vary your protein: Add 200g of minced beef, chicken or beans to step 2.
• Focus on fibre: Serve with wholemeal pasta to boost the fibre content.
• Turn up the flavour: Try adding 1 x5ml spoon dried chilli flakes, oregano, smoked paprika to the sauce.
• Serving suggestion: Pour the sauce over white fish, sprinkle with cheese and bake for 20 minutes.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free pasta if serving with pasta. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?