Rich tomato pasta sauce

Name: Rich tomato pasta sauce
Total time: 8100 s
Cuisine: British
Ingredients: 2 boxes tomato passata (1kg); 2 medium/large onions; 6 sundried tomatoes (from a jar in oil); 1 bottle red wine (75cl); Oil to fry (rapeseed/sunflower); Dried wild mushrooms (optional); Oregano (fresh or dried); Basil (fresh or dried); Salt/pepper

Ettie Eyre @ettie

Bristol

I started using this recipe started as an accompaniment to meatballs, but it is so delicious and versatile that I use it as a base for all my Italian cooking. Can be used in lasagne, with meat dishes, or just on its own with pasta.

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Ingredients

2 hours 15 mins

2 boxestomato passata (1kg)
2medium/large onions
5 clovesgarlic
6sundried tomatoes (from a jar in oil)
1 bottlered wine (75cl)
Oil to fry (rapeseed/sunflower)
Dried wild mushrooms (optional)
Oregano (fresh or dried)
Basil (fresh or dried)
Salt/pepper

Saved

Steps

2 hours 15 mins

1

Peel the garlic cloves and the onions. Roughly chop and add to a food processor. Blitz until finely chopped
2

Add the onion/garlic mix to a pan, add some oil from the frying oil, and pour in some oil from the sun-dried tomato jar for extra flavour. Fry the mixture with a lid on the pan for ten minutes.
3

When the mixture is soft, finely chop and add the sun-dried tomatoes. Add the dried wild mushrooms if using.
4

Pour in the passata and the wine. Add the herbs, a teaspoon of each of you are using dried, or a good pinch of each if using fresh. Season with salt and pepper.
5

Stir well, and put a lid on the pan with a corner open to reduce the liquid slightly. Simmer gently for two hours, making sure that you stir regularly.
6

Remove from the heat and serve with your chosen dish