• 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,


  • STEP 1
    Heat the Olive oil in a Large frying pan/Skillet until very hot.
  • STEP 2
    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.
  • STEP 3
    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.
  • STEP 4
    Once mixture has simmered add puree and stir in, simmer for a further 5 mins.
  • STEP 5
    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.

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A star rating of 4.7 out of 5.3 ratings