Why can't I get my pasta sauce right?

[ImQuiteTakenAbackByThat]

I worked in an Italian cafe as a student and the nonna taught me how to make tomato sauce (she called it sugo).

I got out of the way of making it and I can't get it right!

The process is definitely fry garlic in olive oil, add tinned tomatoes and fresh tomatoes, bring to boil, then simmer with the lid on until thick.

WHY is not working? It used to make a really thick, yummy sauce and this is too runny and not rich enough.

I also agree with the pasta water tip

I just stick garlic, tinned tomatoes, a few vine fresh, lots of puree, passata, parsley, black sliced olives and capers into a roasting tray and stick it in the oven for 30 - 40 minutes.

Lid off for a bit and let it cook longer

Bay leaf! I'd never make a tomato sauce without one!

Also try:
Tomato paste for intensity
Simmer with lid OFF for thickening
Herbs like oregano and basil
Add a stock cube for much more flavour

Oh god, I want a good tomato sauce now! Making me hungry. Ship some up here, OP, when you're practising!

A splash of milk or a spoon of Philadelphia- makes it deliciously creamy!

Love this thread and the many, many different ways to make a tomato sauce! It sounds so simple, but literally everyone here does it differently - amazing.

Definitely going to simmer with the lid off for a lot longer.

I would add white wine

@Impicciona @Yesornono

A pinch of sugar is definitely ok! Even Ottolenghi suggests doing so in his recipes, despite using good quality tinned tomatoes.