View Full Version : Pasta Provencale

03-01-2006, 11:06 PM
Cook 2 thinly sliced onions in 2 tbsp oil until soft. Mix in 2 crushed garlic cloves, 400g can chopped tomatoes with juice, 4tbsp tomato puree, 125ml beef stock, 2tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp dried rosemary, 50g(2oz) stoned black olives and 100g can sliced mushrooms. cover and simmer 45 minutes or until thick. Serve with hot spaghetti and freshly grated parmesan cheese.