This sauce is the base for many dishes like lasagne and spaghetti bolognaise, so make a huge pot of it and freeze it in portions.  The longer you cook it for, the better it tastes.


1 small onion
2 tomatoes
1 tin of tomatoes
1 cup of stock (this is optional, something I have added in but not in the traditional recipe)
1 clove of garlic
Salt and pepper
Red Wine (optional)
Fresh Basil (optional)
Fresh Oreganum (optional)

 Fry onion and garlic together first for a bit, then add red wine and let it cook the alcohol off.  Now add the tomato, tinned tomato, stock and herbs right at the end.  Allow this to simmer for at least one hour, but the longer the better.  Blend it if possible.  Serve as is with pasta, or add a few fried vegetables to it, like mushrooms, courgette, or peppers.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s