This terrific tomato sauce is so versatile. Originally from Northern Italy, it is so rich, it lends itself to making many delicious meals:-
From meatballs, chilli con carne, spaghetti bolognaise, lasagne, hunters chicken, baked beans, curry’s and heavenly BBQ sauce.. the list goes on and on. Using it as a base and adding additional sauces, herbs and spices, its a fantastic flexible sauce. I couldn’t be without it, its my basic go to recipe.
Tonight, I’m using the ragu for homemade meatballs with spaghetti … more recipes to follow for using it as a base for the above mentioned dishes!
- 800g tin plum tomatoes
- 2 celery sticks (diced)
- 2 carrots (diced)
- 2 onions (or 1 bag of frozen onions for SW members)
- 4 garlic cloves (chopped)
- 1 bay leaf (optional)
- 2 tbsp. tomato puree
- large cup of stock
- basil leaves (optional)
- Olive oil drizzle or low Cal spray oil
- Generous helping of Salt and Black Pepper
(Slimming World members its syn free if you use the spray oil)
I’m trebling this recipe so I can batch freeze it. Grabbing a bag for future recipes and knowing the hard works been already done, is very satisfying!
Lets get Cooking !
Use a large sauce pan or casserole dish. Drizzle or lightly spray the pan with olive oil or low calorie spray oil, heat the pan. For SW members I use frozen chopped onions as I find this really helps with sweating down the ingredients without using extra oil. The moisture prevents it from sticking and burning, stir regularly. So either add fresh chopped onions into the olive onion or tip the bag of frozen onions into the pan, then the garlic.
Whilst it is simmering, chop the celery and carrots then add. Let it all simmer until soft, 10 – 15 minutes stirring occasionally.
Then add the tomatoes, stock, bay leaf, basil leaves tomato puree and salt and pepper. Simmer for approximately 30 minutes. I then blended my sauce with a hand blender you can leave it chunky if you like. Bring a pan of water to the boil add the pasta cook it according to the instructions on your pasta.
Tip √ the hole in a pasta server is supposed to be a portion size hole, per person, to pass it through!
Once the pasta is cooked, add the Pasta to the Sauce, let it simmer for a minute or two. Also add a ladle full of the pasta water to the sauce, this is what they do in Italian cookery books!
I made 4,000 grams of pasta sauce as I made a big batch!
Ciao! Emily x