Ingredients

• 3 red onions (finely chopped)
• 7 large garlic cloves (Minced)
• low-fat cooking spray
• 2 bay leaves
• 1 tablespoon basil
• 1 tablespoon oregano (both basil and oregano rubbed with fingers to release the oil)
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 6 ounces tomato paste (a small can)
• 1/3 cup red wine
• 2 (400 g) cans plum tomatoes (broken up a bit with a knife)
• 2 (400 g) cans chopped tomatoes
• 1 teaspoon sugar

Instructions

1. Coat bottom of a large frying pan with low fat cooking spray and fry the onion with the basil, oregano, bay leaf, salt and pepper for about 5-7 minutes until translucent

2. Add the garlic and cooked for about 2 mins, then add the tomato paste and stir until well mixed in with the onion.

3. Add the wine and combine add all of the tins of tomatoes breaking up the plum ones a bit, and the sugar bring to a light boil for about 8 minutes.

4. Transfer this hot mixture into your slow cooker and cook on high for about 2 hours, (I popped out during this time) reduce it down to low for a further 3 hours (it was about 7.30 pm when I started this step so I was making dinner and watching boosh) and turn down to warm and leave 7 hours ( I was in bed during this time).

5. When time is finished allow to cool and then divide into portions and place in the fridge for up to 4 days to allow the flavours to ripen. Divide into portions transfer to the freezer for keeping or use immediately.