reduced by half. Put in the tomato
paste, add the basil, seasoning and
the sugar and enough stock or
water to make the sauce of a
creamy consistency, but thinner
than you finally require, for it will
reduce in the cooking.
With the point of a knife crush
the clove of garlic and add to the
sauce. Put the lid on the pan and
simmer very slowly for 30 minutes
at least. The longer the better, so
that the essence of the meat
penetrates the sauce. You can leave
it at the bottom of a slow oven for
as long as you like. Be sure to have
it very hot before serving with your