* 30 ml olive oil
* 1 onion, peeled and chopped
* 2 Garlic cloves, crushed
* ½ teaspoon chili pepper flakes
* Pinch chili powder
* 90 ml red wine
* Dash of sherry vinegar
* 1 tablespoon tomato puree
* 1 x 400 g can peeled plum tomatoes, chopped
* Big handful basil leaves, torn
* 2 teaspoons dried oregano
* sprig fresh thyme leaves,
* 1 teaspoon demerara sugar
* 1 tablespoon Parmesan cheese, freshly grated
* Salt and freshly ground black pepper to taste


===Method===
* Heat the oil in a pan and add the Garlic, chili flakes, chili powder and onions and fry gently until translucent, about 4 minutes
* Add the paprika powder, red wine and sherry vinegar and simmer to reduce by half
* Add the chopped tomatoes to the pan with the tomato puree and bring to the boil
* Add the remaining herbs, reduce and simmer for 30 minutes
* Pour the sauce into a food processor with a blade and blitz to a puree
* ''or'', if you have a stick blender, a few minutes with that will have the same effect, ideal if you're using a slow cooker.
* Return to the pan and add the sugar and Parmesan cheese and cook for a further 15 minutes
* Season with salt and pepper, the final consistency should be a paste not runny. Reduce a little more if required.
* Allow to cool

______________________________