Tomato & Garlic Pasta Sauce

Dead easy, and quick.

4 Large Cloves of Garlic
1 Tin Chopped Tomatoes
1/4 small basil plant
2 heaped teaspoons of green pesto
Lea & Perrins
Tomato Ketchup
Butter

Melt the butter in a pan. Crush the garlic into the pan and fry for about 1 minute. Add the tinned tomatoes. Roughly tear the basil leaves and stir them in. Add everything else, stir while cooking.
Let it reduce down to however thick you want it.

Serves 2

Hunter's Sauce

½ large onion (or, I suppose, a medium onion)
½ pack of chestnut mushrooms (~60g, I think)
1 sm glass red wine
1 beef stock cube made up in ~100ml boiling water
Sauce (Fine) Flour
Lea & Perrins
Tomato Ketchup
Garlic Italian Seasoning
Oil for frying

Chop onion into fine slices. Cook over a medium heat until starting to go translucent
Chop mushrooms into medium-thin slices (3-5mm) Add to the onion, and continue to cook over a medium heat. Mushrooms will produce liquid, the aim is not to boil it off at this stage.
After about 5 mins or so, dust with flour and add red wine and stock. Add a fair sprinkling of seasoning, a good squirt of ketchup (or dollop if you still have a glass bottle), and a generous dash of Lea & Perrins.
Cook over a low heat for 15-20 mins, stirring occasionally, or until it reaches a good saucy consistency.

Serve with Steak & Chips.

Serves 2-3.