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Sauce:

  • Olive oil 100.0 ml
  • Onion, brunoise 250.0 g
  • Garlic, chopped 60.0 g
  • Dried basil 4.0 g
  • Oregano, dried 2.0 g
  • Water 2.0 l
  • Tomato paste 150.0 g
  1. Sauce:

    • Heat the oil in a pan and cook the onions until soft. Add the garlic and herbs and cook for another 2 mins on medium heat.
    • Add water, bring to a simmer then whisk in the tomato paste and Knorr Vegetable Stock Bouillon Powder. Once the sauce starts to simmer, remove from the heat.
  2. Chef’s Advice:

    • Sauce is ready to use as a base for many dishes like Bolognese, Lasagna or Pasta Arrabiata.
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