Spag Bol Sauce??!
I follow the SW Spag Bol recipe, so chopped tomatoes onions garlic oxo cube and mushrooms - the only thing I can't stand is how runny it is, does anyone have any SW friendly tips for me to make the sauce a bit thicker somehow whilst it still being syn free?
You can add one tablespoon of tomato puree to thicken, also cook at a higher heat and uncovered to boil off the liquid.
thank you! i made some last night added some worchester sauce and more spices and herbs seemed to do the trick too :) x
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