link, extremely iterated upon to the point where the credit seems useless but oh well

• Oil
• Optional: half onion, half stick of celery
• Optional: half punnet of chestnut mushrooms
• 2 cloves garlic minimum, or a big tsp garlic paste
• Can of crushed tomatoes or passata
• Tomato paste (about 1-2 tbsp)
• Dash of balsamic vinegar
• Cheeses (multiple if possible)
• Couple big handfuls of spinach (fresh or defrosted and drained)
• Pasta (2 cups [uncooked])
• Optional: meatballs (3-4 sausages)

1. In a big saucepan: fry onion and celery together till the onion is soft and translucent.
   
   Oil
   Approx. ¹/₂ small onion, very very finely chopped
   ¹/₂ to ²/₃ celery stick, very very finely chopped
   Pinch salt
   
2. Add garlic, fry briefly till golden.
   
   At least 2 cloves garlic, or a couple tsp paste
   
3. Add tomatoes, sauces
   
   Can of chopped tomatoes or passata
   About 1-2 tbsp tomato paste
   Dash of balsamic vinegar
   1 tsp tamarind paste
   1 big tsp red pesto
4. Start frying up mushrooms in butter in a different pan and boil pasta.
   
   Half punnet of chestnut mushrooms, sliced
   2 cups pasta
   
5. Add cheeses, spinach; stir in until melted and wilted, respectively
   
   Various cheeses
   Handful of spinach
   
6. Once mushrooms and pasta are done, add these to the sauce. Keep about a half cup of water from the pasta to rinse the passata carton/tin.
7. Fry up meatballs in the mushroom pan and add to the pasta. (Recipe makes 2 servings, so remember to either make enough meatballs or add them after portioning it up.)

• 2 big servings.
• Sainsburys own grated medium cheddar is good. Multiple types of cheeses is also very good.
• Adding in a bit of soft cheese (ricotta, mascarpone, philly) is also great.
• Chopped tomatoes work fine, but passata or a finer blend of tomatoes is nice
• Approx 3 richmonds thick pork sausages (skins removed, quartered, flattened, fried) is about 1 serving of meatballs. this makes two servings of pasta.
• Adding in some pasta water supposedly also makes the sauce stick better to the pasta but idk i only really care bc it washes out the passata carton and gets more tomato in there

• Adding a big tsp (or more?) of gochujang is good
• Recs from the original post's notes: use basil instead of spinach; add a cup?? of breadcrumbs before the end