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Italian Tomato sauce

Typical Italian classic and a basic sauce for many Italian dishes like Lasagne con carne, or Bolognese Ravioli. Preparing Bolognese is always with minced meat.

Preparation time 90 minutes


  • 1 large garlic clove, minced
  • 2 tbsp olive oil
  • 1 small dried red pepper, crumbled
  • 2 tl dried oregano
  • 3 cans plum tomatoes à 800 g
  • 1 tbsp red wine vinegar
  • 1 handful basil or marjoram (or both), coarsely chopped
  • salt and black pepper
  • 2-3 tbsp extra virgin olive oil


Fry the garlic in the olive oil in a heavy saucepan over low heat. Then add the pepper, oregano and tomatoes at. Stir CAREFULLY , so the tomatoes do not fail, otherwise the seeds out and making the sauce a little bitter. By letting the tomatoes whole and boil the mixture very slowly, you get a delicious sweet sauce.

Bring to the boil and let it simmer very gently for an hour. Stir in the vinegar through it and then chop the tomatoes in the sauce to pieces. Stir in the fresh basil or marjoram now (or both), bring the sauce to taste with salt and pepper and stir in 2 to 3 tbsp of your best extra virgin olive oil.

This sauce keeps in the freezer for a few months well in the refrigerator up to a week, and is the basis for many dishes.

After cooling down the sauce may be frozen as it is, or ready as Bolognese sauce – with meat.

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