ovenproof dish, large 2lt saucepan, colander and serving dish

2 onions
1 red or yellow pepper
3 garlic cloves
1 carrot
2 tbsp olive oil
800g tomatoes, fresh or tinned
4 tbsp tomato purée
1 glass of red wine
1 tsp brown sugar
1 tbsp oregano
500g FREEE Organic Maize and Rice Spaghetti
salt and pepper
olive oil, to prevent sticking

160°C, Fan 140°C, 250°F, Gas 1

Rich Tomato Sauce

1. Pre heat the oven.
2. Finely chop the onions, pepper, garlic cloves and carrot. 
3. Put the oil into an ovenproof dish, add the chopped vegetables and cook on the hob until softened.
4. Add the tomatoes, tomato purée, red wine, brown sugar, oregano and season with salt and pepper.
5. Cover and cook for at least 2 hours.
6. If not using immediately this sauce can be chilled for up to 24 hours or frozen for another day.

Cooking Maize and Rice Spaghetti Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes.
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink. 

Maize and Rice Spaghetti with Rich Tomato Sauce 

1. Gently re-heat the sauce if it has been made in advance and warm the serving dish.
2. Tip the drained pasta into the serving dish
3. Add a little oil to the pasta and stir to prevent it sticking.
4. Serve immediately with the tomato sauce on top or in a separate dish.