|15 ml||fresh chillies — 573|
|1||red onion — large,chopped|
|3||garlic — cloves, crushed|
|500 g||mushrooms — mixed, chopped|
|1||tinned tomatoes — chopped|
|5 ml||dried basil|
|5 ml||dried oregano|
|sea salt and freshly ground black pepper|
|15 ml||brown sugar|
|250 g||spaghetti — cooked|
1. Heat the oil in a large saucepan, add the onion and stir-fry until golden brown.
2. Add the garlic and mushrooms and sauté for 10 minutes. Stir in the canned tomatoes, reduce the heat and simmer for 10 to 15 minutes.
3. Season with the herbs, salt and pepper, add the sugar and simmer for another 5 minutes. If the sauce is too dry, add 125 ml (½ c) water.
4. Serve with the cooked spaghetti.