Embark on an enticing journey with The Long Road as we savour the flavours of a Mediterranean classic, Sauce Vialli. Follow Steve as he delves deeper along the Vagabond Way, witness Kev's exciting new journey, and listen in as The Bishop triumphantly shares his tale of conquering the perfect pizza dough. Join us for these captivating adventures and more, unfolding in every delicious audio bite.

RECIPE for Sauce vialli

6 medium tomatoes

Half a white onion, finely chopped

2 cloves garlic, finely chopped

3/4 tsp paprika

Optional 1/2 tsp chilli powder

3 basil leaves

Cover the bottom of a saucepan with olive oil on low heat. Put the onions in. Sweat until translucent. Add garlic & paprika. Mix well, cook for 2/3 mins on low heat. Add 6 diced tomatoes. Add chopped basil leaves to taste. Add 1 tbsp water. Stir together well, put a lid on it - cook on lowest heat for 45-60 mins (until toms puréed). You can assist this by mashing with a fork periodically. Be mindful of no sticking. Season at end with salt & pepper to taste.

NOTE: Final consistency should be spreadable with a spoon, not pourable. Leave to cool. Place in Kilner/Mason jar. Use on toasted sourdough rubbed with garlic. Top with serrano ham if desired!

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