Pasta Sauce - Roast Capsicum & Garlic

Ingredients 

2 tbsp olive oil
2 capsicum, seeds & core removed
1 bulb of garlic, top removed
1 brown onion, diced
2 mushrooms, sliced
400g tin tomato
1 beef stock cube

Pasta, cooked, to serve

Parmesan to serve

Method

Pre-heat an oven to 180 Degrees Celsius.
Place the capsicum and garlic on a baking tray.
Rub with olive oil.
Place in the oven and roast for 20 minutes or until soft and some of the skin has char-coaled.
Remove from oven and place aside to cool slightly.
Meanwhile, fry onion in a saucepan until browned.
Add mushrooms and cook until browned.
Add tin of tomato.
Add the beef stock cube to 1/2 a can of boiling water.
Stir until stock cube dissolves and add to sauce.
Squeeze the garlic cloves out of their shells.
Add to the garlic and roast capsicum to the sauce.
Let it simmer for 10-20 minutes.
Serve with pasta and Parmesan to taste.