How to make a classic spaghetti sauce

This basic recipe is delicious on its own, and it can also be used as the starting point for lots of other pasta sauces

Serves 4
Ready in just 30 minutes

1 medium onion
3 tbsp olive oil
2 cloves of garlic, peeled and crushed
400g tin chopped tomatoes
20g pack basil, leaves only, chopped
400g dried spaghetti
150g ball mozzarella

Step 1: Prepare the onion

Using a sharp knife, peel the onion, then slice in half through the root and trim off the top. Place the onion, cut-side down, on a chopping board. With your knife parallel to the board, cut 3 slices through the onion, keeping the root intact. Then, cut down through the onion, from top to bottom, 4 times at regular intervals. Holding the root end, finely slice across the onion to give you small, diced pieces.

Step 2: Make the sauce

Set a large frying pan over a medium heat and when hot, tip in the oil, then the onion. Cook for 5 minutes until starting to soften, stirring occasionally. Add the garlic and cook for 2 minutes more, until the onion starts to turn golden. When the onion is soft, tip in the tomatoes and half the basil. Leave to bubble gently for 15 minutes, until the sauce has thickened and looks pulpy. Stir occasionally, and break up any large clumps of tomato with the back of your spoon.