Easy Slimming World Base Sauce… can be used for chilli con carne, bolegnese sauce, cottage pie etc

This recipe is what I use as a base for a lot of my recipes (lasagne,  spag bol, chilli con carne, meatballs, cottage pie, pasta sauce etc) it is so yummy by itself with pasta or on a baked potato, and is versatile enough that just adding a few extra ingredients can change it completely.   And even better, it’s absolutely SYN FREE!!  This recipe I usually divide in to 4 large,  or 6 smaller portions.

Ingredients:
2 Small or 1 Large Courgettes
1 Large Onion
2 Peppers (can be the same or different colours)
Mushrooms
1 Tin of Chopped Tomatoes
1 Carton of Passata
2 Beef Oxo Cubes
1 tbsp of mixed herbs
Few dashes of Worcestershire Sauce

Instructions:
1. Chop/dice the courgettes, onion and peppers (I do mine into about 1 cm squares so they are chunks but do whatever you prefer).

2. Fry the chopped veg for about 5/10 minutes.

3. Next just add the tomatoes, passata, OXO cubes, mixed herbs, and Worcestershire sauce to the pan. Add a little bit of water if the sauce is too thick.  Also add in the sliced mushrooms at this point.

4. Bring pan to the boil and then simmer on a very low heat with the lid on for about another 5/10 minutes, don’t forget to stir every now and then.

5. Finished.  This is the part where I will either serve with some pasta or I will add more ingredients to the mix depending on what I want. Here’s some examples:

Bolegnese Sauce – brown about 500g of extra lean mince in a frying pan, add into the base sauce and cook for a further 10 minutes until mince is cooked.

Cottage Pie – same as with the Bolegnese sauce but add an extra beef OXO cube to the mix. Top with mashed potato and cook in oven for about 30 minutes.

Chilli Con Carne – pretty much the same as the Bolegnese sauce but also add in a tin of kidney beans in water, and chop up a couple of chillis (dependant on how hot you like). I also add in an extra beef OXO cube to make it a bit more beefy.

Meatballs – I love the Quorn swedish style balls so I simply cook 1 or 2 bags of these (depending on how greedy I feel) in the oven as instructed, cut each ball in half and then add to the sauce, cook for another 5 minutes so the balls soak up some of the flavour and serve with pasta or on a lovely baked potato.

Ps sorry for the lack of photos, i’ll add these the next time I make each of the recipes.

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