Tomato Pasta sauce

  • 1 tbsp. crushed garlic
  • 1 tsp crushed green chilli
  • ½ tsp red chilli powder
  • 1 tbsp. oregano
  • 3 tbsp. tomato paste
  • 1 litre Pomi crushed and strained tomato sauce
  • 1 tsp black pepper
  • Salt A/R
  • Olive oil


  1. Heat up some olive oil in a pot
  2. Sauté the garlic on a medium heat, be careful not to burn the garlic
  3. Thereafter add the chilli, oregano, tomato paste, chilli powder, salt and pepper.
  4. Cook until it forms a thick paste
  5. At this point you can add the protein of your choice
  6. Cook until the meat is fully done
  7. Thereafter add the Pomi tomato sauce and boil for 10 to 15 mins

If you’re using the recipe for meat balls, I suggest you use a shallow pot for the sauce and cook your meat balls inside, try not to stir too much to avoid breaking the meatballs.

I do suggest frying them half way first and then adding them to the sauce


Béchamel sauce

This is a basic white sauce that is used as a base for other sauces, or can combined with other sauces in a pasta dish. Commonly used in cannelloni and mac and cheese, you can make this at home if you don’t have the ready-made packet version.


  • ½ cup flour
  • ½ tsp salt
  • 1 tsp black pepper
  • A pinch of nutmeg powder
  • 1 ½ cup milk
  • 1 tbsp. butter


  1. In a sauce pan combine the dry ingredients to form a uniform powder, thereafter add the milk
  2. Place the saucepan on a medium heat
  3. Continue whisking the mixture, until it comes to a boil
  4. Make sure no lumps form.
  5. Once it has thickened, remove from the heat
  6. Add the butter and let it melt in

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