This delicious sauce is made with fresh tomatoes, fresh oregano and a hint of garlic. It is fabulous on its own, added to some spaghetti or as a great base for fresh mussels, grilled eggplant stuffed with ricotta or added to beef mince to make a delicious Bolognese.
Pour the whole jar of Doodles Sugo with Oregano Sauce into a saucepan.
Add half a glass of white wine and heat until the sauce is simmering.
Once the sauce has simmered for a minute or two, add about 500g fresh mussels and place a lid on the saucepan.
Cook on a low heat for about 10 minutes until the mussels have opened.
Scatter some fresh chopped parsley over the saucepan and serve with warm sourdough.
Serves 3 - 4.
Lightly fry a crumbed chicken breast in some canola oil. Drain on paper before laying in a baking dish. Top with Doodles Creek Sugo with oregano and a slice of buffalo mozzarella.
Sprinkle with grated parmasen cheese and bake for 15 mins in a 180 degree oven.
Delicious for dinner served with a green salad.