to never go back to making my own sauce, or ask you how..?

[chasingtherainbow]

I've always cooked as much as possible from scratch (this is not a debate as to what qualifies as from scratch!)

So whenever I make spag bowl, I make my own sauce. It's always tasted good and we enjoy it.

However I've been poorly and dh did the food shopping. I requested some cheats to make life more manageable right now. He bought a waitrose tomato based sauce to use instead of making our own, and I have to admit it tasted way better now I don't want to go back! Even though I know my version is much healthier.

How do I make my sauce taste as good! Or wibu to continue to use this sauce from the fresh/chilled aisle and never tell anyone I can't help but think I'm going to be disappointed next time i make my boring in comparison own.

When I make my own I use: garlic Italian seasoning, salt & pepper, chopped basil leaves, peppers and onions, 2 crushed garlic cloves and Passata

where am I going wrong?

X post- that's the one ^

maybe I should start adding red wine. Does that thing where people freeze red wine into cubes work? I don't drink red so it'd just go to waste here!

Red wine vinegar (apparently helps bring out the taste in tomatoes) beef stock cube, bouquet garni, Worcester sauce, along with onions mushrooms and garlic go in mine.

I love cooking and try to cook from scratch whenever possible, but use Sainsbury's pasta sauce for making my spag bol, and it is tons better than anything I could make myself.

I do add extra onions, some diced chorizo, tom puree, garlic, extra herbs and the like tho.....

ooh I dont think I would put milk in the sauce as Gino recommends.

I think the most important thing is timing -- how long do you usually cook yours? You need a good amount of time.

I use a base of tinned whole tomatoes (crushed in the pan) with some passata added, as I think this brings more flavour, also some tomato paste.

One cheat if you don't have time to cook it for long enough is to add a couple teaspoons of red pesto, deepens the flavour.

I get a lot of compliments on my sauce but I really think it's mostly because I do cook it for a quite a while.

How long do you all cook it for? Perhaps I don't leave it long enough at all. . My main concern is always just cooking the meat through..

I always use red wine to make the meat more tender.
I also add mixed herbs, thyme, basil, oregano, bay leaves, garlic, tomato puree, passata, salt, pepper, sugar. As mine is for adults only (usually) I also add chilli powder and chilli flakes to give it a kick.
Always add a beef stock cube when frying off the beef mince as well to give it a more meaty taste.
I love mushrooms so they get added too.
I probably cook mine for about 3-4 hours (or longer) on the hob.
I usually start it in the afternoon so it's ready for the evening.

Worcestershire sauce... or maybe that's just me. Buy Waitrose if you want to though, why not? We don't have Waitrose, or anywhere that sells fresh sauces in the chilled isle, making sauces from scratch is still the best option here

3-4 hrs!? Ok yep I'm definitely doing it wrong.

Mmmm I'm going to try some of these tips.

I use celery, carrots, onions, garlic fried until soft. That's the base for chilli, pasta sauce and even cottage pie!! Then for pasta sauce, chopped toms with a bit of chilli sauce, oregano and salt.
For a chilli, after frying the veggies I add a teaspoon each of paprika and chilli powder. Half a teaspoon of cumin and of Cinammon. I'd also use a beef stock cube and red wine with the mince. Worcester Sauce and chopped toms too.

3-4 hours is ideal but even 45 min to an hour is good. The key is not to just do 15 minutes or something.

I think maybe 30-45 minutes here. I'm gonna get the crackpot out and see if I can nail this yummy bolognese the rest of you are enjoying

I read it as 'pubes of pancetta', Autumn.

I start it on the hob then into the into the oven with a lid for about an hour. Slow cooking might make it too watery.

Is that the Waitrose essentials one? I tried it recently (I am also a regular scratch tomato sauce maker) and it was really impressive.

I usually simmer mine for hours, but I tried this very simple and quick one recently and it was absolutely delicious.

Fry 5 cloves of minced garlic in 4tbsp olive oil very gently for 1-2 minutes, mix with 1 can of chopped tomatoes and stir through 1 teaspoon each of either dried or finely chopped basil and oregano,1/2 tsp each of chopped thyme and black pepper, 1tbsp red wine vinegar and salt to taste, heat through but don't continue to cook.

Yeah that's the one whoknows

Hmm you know now you guys mention it I recently oven naked meatballs in a sauce and we all agreed it was v yummy. Maybe it was the oven/slow cooked aspect. Interrrresting

I put in finely grated sweet potato to take out the bitterness without using sugar. Half a tsp of bicarb works too - it reacts with the acid in the toms and gives off carbon dioxide. Not scary environmentally damaging amounts!

I swear by adding a bit of celery, grated carrot & a teaspoon of worcestershire sauce, red wine if you have some open & good beef stock then cook for at least an hour in a low oven (160c ish) this reduces the sauce without it drying and deepens the flavour.

I always cook my sauce for 5-6 hours. Takes ages but that's what's needed to break down the tomatoes properly. I do make a huge batch though and freeze so only have to make maybe 3 times a year ( freeze about 12 family portions at a time)

I add ketchup and tom puree. Ketchup contains vinegar and sugar so a bit of a cheat.

I like to simmer it for at least 1 hour too.

I use the Women's Weekly slow cooker bolognese recipe, it's delicious and way better than anything from a shop

This is all great stuff. I think I'm gonna batch cook when I suss this out. Art do you freeze the complete bolognese (Inc the mince?) Or just the sauce?

Chasing - the complete bolognaise. Then just need to cook fresh pasta as needed. The meat needs that long also really as then it's breaks right down so it's all incorporated into sauce instead of just sauce with meat bits

Yes like degustibus , I was going to add that SLOW LONG COOKING is the secret; so you start cooking the chopped garlic,onion,carrots etc. very slowly in a large heavy pan with olive oil and a top, then add the tinned and or fresh tomatoes, slowly, and mince (soya or beef) and wine or stock in small quantities. You do have to keep an eye on it.