For years we ate pasta at least twice a week, but then it was time to shed some pounds so pasta was one of the items that I said goodbye to, not completely goodbye but down to once a month.

It took me sometime to realize that what I truly wanted when I wanted pasta was not the pasta which is delicious when properly cooked, but the tomato sauce that I liberally poured over that pasta.

The video shows you how to make a traditional sauce and I will give you a recipe for a sauce that is ready to eat within 15 minutes. We are more likely to pour our tomato sauce over finely sliced and steamed cabbage, green beans or brussel sprouts than pastas these days.

I do not enjoy most store bought sauces. They are simply too sweet but there are evenings when I have only a short time to make dinner, which is why I use this sauce and often make extra for an even quicker meal.

I have the canned paste and crushed tomatoes on hand at all times, buy them when they are on sale so you can always make yourself a sauce.

Equipment:

1 sauce pot

15 Minute Tomato sauce:

Ingredients:

1 can 156 ml tomato paste

1 can 796 ml crushed tomatoes

1 stalk celery sliced

2 by leaves

2 gloves garlic sliced

1 tsp olive oil

Sea salt and black pepper to taste

Hot chilies (optional)

8 white button mushrooms, finely sliced

1 medium cooking onion sliced

Preparation:

Add olive oil to pot set on high

Add onions, garlic, bay leaves and some chilies

Cook 2 minutes

Add celery and mushrooms

Cook 2 minutes

Stir.

Add crushed tomatoes, stir

Cook

3 minutes

Add paste

Stir

Heat and serve.

You can start the water to boil for your pasta once you have added the onions.