Then I felt bad.....

For not posting about the Pasta we had! It got over looked in all the Chocolate Pie excitement and that is wrong because it is gorgeous Pasta. The sauce is one that I make in batches of two and each batch is good for serving 4 people either with Pasta or as a Lasagne or Eggplant Rollatini's. I freeze what I don't use in handy sized containers so as I always have Pasta Sauce in my freezer for a quick and delicious meal - like last nights was.

Pasta Sauce serves 8 Ingredients 1 tsp Olive Oil 1 Large Onion, diced 2 Cloves of Garlic, crushed 1 Large Carrot, peeled and diced 2 x 400g Canned Tomatoes 5 fl oz Red Wine or Vegetable Stock 1 Bay Leaf 1 Tbsp Fresh Basil, diced 1 tsp Dried Oregano Salt Freshly Ground Black Pepper

Method In a pan add 1 tsp Olive Oil and fry the Carrot and Onion for 10 mins stirring regularly. Add the Garlic, Tomatoes, Red Wine (or stock), Basil, Oregano and Bay Leaf and cook on a gentle heat for 20 mins. Take out the Bay Leaf and whizz with a hand mixer or in your blender. Easy Peasy! The Sauce can be reduced down by cooking for another 20 mins or so - with the lid off and stirring regularly. Sometimes a thicker sauce is required especially for Lasagne. For this Pasta I then fried half an Onion in a little Olive Oil, then added some button Mushrooms which had been quartered, a Clove of Garlic thinly sliced and a handful of chopped Black Olives. Added one batch of Pasta Sauce and Bob's yer uncle! Boiled some Pasta, added that to the Sauce and served with a sprinkling of Parmesan. It was delicious.