Rich Tomato Sauce

You thought that I'd forget, didn't you? The following makes quite a large pot of sauce.

This is as authentic as it gets. Ingredients are approximate and to taste. Cook your chosen pasta per the instructions on the packet. Enjoy.

Rich Tomato Sauce

I onion

1-2 carrots
1 stick celery

Good handful of Pancetta (smoked lardons)

Olive oil (enough to cover bottom of saucepan)

2-3 cloves garlic

Piece of cheap: Beef, Lamb, Pork

(Use better cuts if you want to eat the meat after the pasta)

Quarter bottle of red wine

Half tin of tomato puree

3 tins chopped tomatoes or passata

Chop onion, celery, carrot & pancetta in food processor until in small pieces. Heat olive oil and gently fry the mix until softened. Add crushed garlic and fry for another couple of minutes. Add meats and brown. Add red wine and bring to boil.

Add tins of tomatoes and tomato puree and bring to boil. Turn down heat to low and simmer for 1-2 hours until pool of oil floats on top. Taste and add salt and pepper.

Take out meat – it can be eaten with salad after the pasta. Serve the tomato sauce with any pasta but orechiette is good.


Tip: after you have drained the pasta mix two ladles of the sauce with the pasta, to ensure the pasta is coated with sauce before serving. With the coated pasta in a bowl, finish with a generous spoon of sauce on top of the pasta before serving. Add parmesan to taste.