Spaghetti with slow-cooked tomato sauce

Spaghetti topped with a rich tomato sauce and lashings of Parmesan cheese. Served in a trendy mason jar, it's delicious and stylish to boot

Serves: 4

Difficulty: Easy

Time: 1 Hour

Tomato Sauce:

Olive oil, for frying

1 red onion, chopped

2 cloves of garlic, peeled and mashed

2 x 400g cans of chopped tomatoes

2.5ml (½ tsp) dried chilli flakes

15ml (1 tbsp) chopped fresh oregano

A handful fresh basil, torn

15ml (1 tbsp) sugar or to taste

Salt and freshly ground black pepper

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To serve:

500g spaghetti, cooked as per packet instructions

Olive oil

Grated parmesan cheese

Method:

1) Make the sauce by frying the onion in a splash of olive oil until soft and translucent. Add the garlic and fry for a few more minutes.

2) Add the tomatoes, chilli, oregano, half the torn basil, sugar, salt and black pepper.

3) Bring the mixture to the boil, turn down the heat and let it slowly simmer, stirring every now and again until the sauce has reduced and thickened.

4) Spoon the spaghetti in the jars, top with the sauce and sprinkle some grated parmesan on top.

Cook's tip: If you're planning on taking this dish on a picnic, you can keep it warm by placing it in a cooler bag wrapped in newspaper and store without any ice bricks.