This is one of my first experiments on making spaghetti with homemade sauce! I shall be experimenting with more options. This version contains chicken and uses mainly basil.
- 200g of chicken fillet (cut into small chunks)
- 2 cans of Hunt's whole tomatoes
- 2 carrots, peeled and chunked
- garlic (diced)
- white onion, diced
- 2.5 tablespoons sugar (I used organic raw brown sugar)
- 2 teaspoons basil (adjust to preference)
- 1-2 dashes ground black pepper
- Shredded cheese of choice
- 200g spaghetti
- 1 tablespoon chicken marinade
- dash of ground black pepper
- Set the spaghetti to cook as per instructions on packaging.
- Blend the whole tomatoes and carrots. I dun blend them too finely as I prefer having some tomato bits in my sauce. You can choose to blend the garlic and white onion together with the tomatoes if you do not like to bite into them.
- Heat the oil and fry the garlic and white onion till fragrant and the white onion is quite limp.
- Pour in the blended tomatoes and carrots.
- Let the sauce simmer till a consistency you like - in general the longer you simmer it, the thicker the sauce would be.
- Add basil to taste.
- Add 1-2 dashes of ground black pepper
- Once the sauce is of the preferred texture and taste, add in the chicken fillet to cook.
- Once the chicken is cooked, the sauce is ready! Mix with the pasta and top with cheese.
2. Beef mince can be used in this recipe. But brown the beef first and cook it together with the sauce instead of adding it at the end.