This recipe is from my mother in-law and she said it's the Nothern Italian style. Long cooking time to create rich tomato taste. She normally adds mince meat into the sauce and makes it as Bolognese sauce. If you add the meat to it, saute it first and add the tomato sauce.
I sometimes make it with a little bit of different ingredients from hers and without mince meat added to it. The plain sauce gives me more freedom to create a dish.
Ingredients:
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 bottles Divella tomato sauce
2 tins Roma tomato, pureed
½ bottle Dolmio classic tomato
1½ tsp dried oregano
2 tsp dried basil
3 small bay leaves
Salt
Pepper
Method:
- Sauté onion and garlic
- Add other ingredients and simmer for 2 hours. Stir occasionally.
PS: The long two hour cooking time is not as bad as it sounds. Trust me!
Btw, if you use fresh tomatoes, adjust the herbs and seasoning... and plus simmer it for 3 hours.
