Napoletana sauce

Ingredients

• olive oil to cover saucepan base

• 3 brown onions, finely chopped
• 4 garlic cloves, crushed
• 1 tablespoon oregano
• 2 teaspoon salt
• 2 teaspoons ground black pepper
• 5g lightly dried basil
• 700g tomato purée
• 1 cup white wine

Optional:

• 500g firm tofu, cut into cubes

Instructions

1. Heat oil in a large, deep saucepan over medium heat.
2. Add onion. Cook, stirring, for 4 minutes or until onion has softened.
3. Add garlic, oregano, salt, black pepper and basil. Cook, stirring, for 1 minute.
4. Add tomato purée, wine and optionally tofu. Bring to the boil.
5. Reduce heat to low. Cook uncovered for 1 hour and occasionally add water if too thick.
6. Serve sauce tossed through 750g of pre-cooked pasta of your choice and with vegan parmesan.