A Pretend Chef

This is possibly my favourite pasta sauce and is dead simple to make. I got the idea of a roast tomato sauce from Stephanie Alexander's legendary cookbook, The Cook's Companion. You can leave out the sausage and use the base sauce with any number of meats, particularly seafood. Roasting the sauce gives a slightly sweet caramelised effect. Serves 4 Ingredients 500g freshly cooked pasta 2 large or 4 small cacciatore sausages (I prefer the hot variety) diced into small pieces 10 roma tomatoes, roughly chopped 1 medium spanish onion, roughly chopped 1 medium brown onion, roughly chopped 2 cloves garlic, finely chopped 60ml extra virgin olive oil 1 teaspoon olive oil 2 fresh bay leaves 1/4 cup finely chopped flat leaf parsley pinch of salt & pepper to taste Freshly grated parmesan cheese to serve Method 1. Pre-heat fan forced oven to 180C 2. Place tomatoes, onion, garlic, bay leaves, and extra virgin olive oil in a large baking dish, mix very well by hand,

Both the lamb and haloumi recipes are from Pete Evans' cookbook, Grill http://www.peterevanschef.com.au . This is one of the best BBQ cookbooks I've come across and it includes a range of cocktail recipes that make this book a unique addition to the cookbook library. The cocktail is truly undervalued as a great partner to any Aussie barbie! The original Spiced Lamb recipe from the Grill cookbook has these as skewers, however I've made them as small skinless sausages in this instance. Either way works. I just avoided using skewers for this recipe so it's a little more 'child friendly'. My youngest daughter, Emma, in particular can get very animated at the dinner table and skewers mixed with wild flourishing hand movements don't mix. The original lamb recipe includes hot paprika which I've not included, again aiming to make the meal more child friendly. I've also slightly changed the haloumi/chorizo salad recipe, again to better suit the palate of the