Best pasta sauce recipe? Help!

[dontforgettofloss]

I want to start making my own tomato pasta sauce, for bologneses/lasagnes/ other pasta dishes, up until now I've always used jars, but I'd rather make my own.
I've looked online and there's so many different ones I don't know which is the best.
Could you please give me your best pasta sauce recipes? I don't mind if they take ages to cook, I'd make a big batch and freeze it

I'm not good with quantities but mine involves finely chopped onion, carrot and celery fried in olive oil until soft with garlic and some sun dried tomatoes. I then add passata and a pinch of sugar and salt and pepper and cook down. Once cooked through and reduced I blitz it for my fussy children that do not like lumps...

Onion, garlic, basil, Tim of chopped tomatoes, red wine if open, tomato puree if in the cupboard, leave for 20 mins, blitz

www.google.co.uk/amp/s/food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-butter/amp

This one with Toms butter and onion

The easiest two I have are:

Zizz up an onion (so small bits) and pop it in a pan with a little oil - cook up then add some good quality passata. Add dried and fresh herbs then cook long and slow.

Or (equally lazy) - chop baby Tom’s in half and a red onion, pop onto a baking tray, drizzle with olive oil and add some herbs. Bake in the oven until squishy and delish!

Or... onion, celery and carrot - all chopped small. Lightly fry then add passata and cook slowly (add herbs of choice).

It seems to work best when cooked slowly, using a good passata.

I like it simple - fry garlic in olive oil, add passata, cover and cook slowly for 20 minutes, season and add basil

Soffritto- as above, finely chopped onion, carrots, celery.
Sweat it off in more olive oil than you'd think.
Add tomato passata/polpa/tinned toms to that, salt -again more than you'd think.
Cook it on a fierce heat to start (brings out the sweetness of the Toms)

That's your basic sauce. Add fresh basil if you like at the end.

I love making my own pesto. I use rocket instead of basil, and whizz it in a food processor with olive oil, garlic, pine nuts and Parmesan. Delicious.

Thank you all, I'm noting all these ideas. Do any of you batch cook and freeze the sauce?

@dontforgettofloss

Thank you all, I'm noting all these ideas. Do any of you batch cook and freeze the sauce?

Yes sometimes, when I do it with fresh tomatoes. I'm in Italy so September is mass sauce making time!

I make a 5 vegs sauce for pasta. Chop fresh tomatoes, courgette, carrots, red peppers deseeded, red onions and loads of fresh garlic. Add a tin of anchovies. Can leave it if you want. Fry off everything for a few minutes in a pan with olive oil and add passata. Transfer to oven dish and let it roast nicely. Only done, take it out and whizz in a blender. Transfer to the pan and add uncooked pasta. Cover and cook in low heat. My children love it.

Basic tomato sauce is so easy it’s not worth batch cooking.

Fry onions, garlic in olive oil, add 2 tins of tomato, Italian herb seasoning, teaspoon of tomato purée, cook for 20 mins min. Add fresh basil at end. Sometimes teaspoon of honey or sugar is necessary.

I always have ready chopped onions and garlic in the freezer for speed.

For soffrito so add finely chopped celery and carrot (or buy frozen from Waitrose). I also add fennel seeds.

www.notanothercookingshow.tv/

Highly recommend watching this guy. He shows you how to make a basic Marinara. If you can make that, he shows you how to make an Arrabiata sauce. If you can make that, he shows you how to make an a la vodka sauce (all three are now favourite, relatively quick to do meals of mine).

I’ve followed his bolgnese and chilli recipes and they are 👌🏻 The last two take a while from scratch but are worth it

My main tip is, instead of sugar, add a bit if butter or eveb some cream to a sauce to give it a deeper flavour

My basic recipe is:

Two tins of chopped tomatoes; a generous glug of olive oil; a couple of handfuls of whole cherry tomatoes; half a bulb of garlic (crushed); a splash of red wine; a splash of orange juice.

Bring to the boil, then add some tomato purée; a liberal sprinkling of Italian herb seasoning; a pinch of chilli flakes; salt and pepper.

Cook at a medium-high heat, until the sauce is reduced to the required consistency.

Enjoy!

I went on an Italian cookery course and we were taught to make a basic sauce with onions, garlic, tinned tomatoes ( apparently fresh English tomatoes don’t have the right depth of flavour!), salt , pepper, and a good pinch of sugar. You can add in chilli and other veg like courgettes if you want. The really important thing is to cook the sauce for at least 40 minutes.

I batch cook, use three tins of chopped tomatoes and freeze.

I have the same ingredients as pp but I pressure cook it to make the bits disappear into a smooth sauce, and I think it's best eaten a day or two later rather than straight away.

I put lots of cherry tomatoes in a roasting pan with several unpeeled cloves of garlic, olive oil, herbs and seasoning. After about 20 minutes I add a teaspoon of sugar and some balsamic vinegar. I cook for a bit longer .The roasted garlic can be taken out it’s skin and added to the cooked tomatoes . It’s all blended down to a smooth sauce. Very easy .