Pasta Sauce

Well I've finally made another batch of pasta sauce, and have taken the time to take a couple of shots to blog it. This is how I make it, which is very similar to how my mum makes it. Of course we use mum's home made tomato sauce where we (or she, depending on who can help), takes a day or two out in January to make anywhere from 100 - 150 bottles of the stuff.



You can buy 'pasata' in most shops to make a reasonable sauce yourself (although I do find it slightly runnier, so needs more simmering time). This recipe uses 2 bottles, but that's because I make a large batch and then freeze it in smaller batches for when I need something fast.

You need:

2 bottles of sauce
garlic
onion
chuck steak (or something similar)
chilli
basil
olive oil

Generously coat the bottom of a large saucepan with olive oil and add the chopped onion. Soften the onion then add your meat.





Seal the meat before adding the tomato sauce. Add basil, garlic (whole), chilli and of course salt to flavour.



Cook at med/high heat until it comes to the boil, but keep it boiling for a good 10 or 15 mins before reducing the heat to simmer it. Stop cooking when you feel you have a good consistency and flavour (could be up to 2 hours). You want the meat to be falling off the bone by the end of it.



Add to your pasta and serve (with parmesan cheese of course).

Enjoy!