Marinara

This isn't really a classic version of marinara, but I like it.

Once the sauce is made you can throw all kinds of meat and pasta in there for more goodness, also works fine as a pizza sauce.

It's also possible to make huge batches, freeze it in baking trays so it's 20mm thick, chop it up into big chunks and stick into freezer bags, thaw as much as you need.

Ingredients

• 1 slosh olive oil
• 1 onion, chopped
• 2 garlic cloves, sliced longways a few times (or smooshed, or crushed)
• 250ml dry white wine (or a good slosh of vodka, if you're already drinking it)
• 1 tin of tomatoes
• few leaves of fresh basil, chopped a bit
• bay leaf
• 1/2 beef stock cube (kallo, if possible)
• some water

Method

Add slosh of oil to frying pan, heat it up, add onions and cook until they go translucent, add garlic, stir around a bit.

If using wine, add it now, if using vodka, turn off the heat then add it (if you wish to keep your eyebrows), stir around a bit.

Add tomatoes, basil, bay leaf and stock cube.

Set heat to eleventy and cook the sauce for a while until it's as thick as you want it, you can add water if you go too far.

Optional remove the bay leaf and attack the sauce with a stick blender until it's nice and smooth.

Heat it up more if you've wizzed it.

Add whatever pre-cooked goodies you want.