(prep: 10 minutes, cooking time: 60 minutes)
2 tbpns olive oil
1 clove garlic, finely chopped
1 heaped tbspn tomato puree
200mls red wine
2 tins of chopped tomatoes
1 tsp sugar
salt and pepper
1, Heat the olive oil in a saucepan and add the garlic. Cook until golden brown.
2. Add the tomato puree and wine. Cook for 1-2 minutes, then add the tins of tomatoes, plus half tin of water.
3. Add 1 tsp sugar (helps break up the acidity of the tomatoes) and season well.
4. Bring the sauce to the boil, then turn the pan down to a low heat and cook for 45-60 minutes.