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@LaLiLuLeLo
^ Nice, I might try some red wine next time. Any recommendations of which?
My sauce:
One large onion finely chopped. Simmer in water for 20 minutes which will bring out all the flavour. Combine with Tomatoe Pureé, Rock Salt, Basil, Chilli Olive Oil, Butter, Finely chopped Garlic and crushed to bring out the juices. Allow to cook slowly for 20-30 minutes on a low/medium heat and stir regularly. Don't boil or it will kill some of the flavour.
Now you have a big pot of sauce, which can be generic.
Last week I made beaten breasts of Chicken, slowly cooked in this sauce with additional Musrhrooms and Peppers which were fried first, then added. This was served with Basmati Rice.
The lady loved it.
+1 to me.