How to make it

  • Heat the olive oil in a medium size pot and add the onion, garlic,carrot and celery.Saute for about 5 minutes then add the turmeric and stir one minute. Add the tomatoes( I use my immersion blender for a smoother sauce.
  • Add the herbs and bay leaves. Bring to a gentle boil, turn down the heat to semi low and add the tomatoe paste.Add salt and pepper to your taste and a pinch of white sugar.
  • Let the sauce simmer uncovered for about 1/2 hour. Cover if you wish, but tilt the lid to allow steam to escape. Let simmer 2-3 hours, stir every once in a while. Un cover the last twenty minutes to let any water evaporate, You could also put it in the oven at 350 for the same amount of time.
  • Take bay leaves out before serving, toss with your choice of pasta
  • I like the San Marzano tomatoes,they are Italian, and don't have water in them.This sauce doubles and freezes very well.

Reviews & Comments 1

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  • DonSpain 3 years ago
    Hi, I think gorgeous but no like Rosemary - now use red pepper a bit - although similar, yours looks a bit richer than mine -- and mine is rich -- must try but without R -- brilliant manella = cheers
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    " It was excellent "
    BuckwheatQueen ate it and said...
    Always a winner. Use this with you favourite meatball recipe.
    Was this review helpful? Yes Flag

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