Perfect for bolognese, pasta bakes and pizza sauce
3 Large Cloves of Garlic Finely chopped,
1 Medium Onion, Diced
2 - 3 Tbsp Extra Virgin Olive Oil,
2 Tins Diced Tomatoes/ 10 Diced Tomatoes,
175ml Red Wine,
Handful Fresh Basil, Finely Chopped, If dried 1 Tbsp,
Handful Fresh Oregano, Finely Chopped, If dried 1 Tbsp,
2 Bay leaves,
2 Tbsp Tomato Puree,
Heat the Olive oil in a Large frying pan/Skillet until very hot.
Add onions and stir until soft and slightly brown.Turn down the heat and add the garlic and Red wine. Leave for 1-2 mins.
Add tomatoes, basil, oregano, and bay leaves, turn the heat down and leave to simmer for approx 5 mins stirring occasionally. If using fresh tomatoes allow them to reduce slowly, this will take approx 20 mins.
Once mixture has simmered add puree and stir in, simmer for a further 5 mins.
Remove from the heat and cool. Sauce can be refrigerated for use later on, If using for Pizza topping use a blender until smooth and spread on pizza using the back of a spoon. If using for bolognese, brown mince and add when ready.