Italian Pasta Sauce made with Passata, Onion & Garlic, Extra Virgin Olive Oil. Seasoned with Fresh Basil, Salt & Black Pepper. Add meat to turn this into a Ragu.
Servings: 3 portion
Equipment
- 1 Sauce Pot
Ingredients
- 1 680 ml Mutti Passata
- 1/2 C Water - to rinse out the bottle and add to the sauce
- 1/2 C Onion - finely dice or mince
- 1/4 C Extra Virgin Olive Oil - or 2 Tbl each of EVOO & Butter
- 2-3 Cloves Garlic - minced
- 1 tsp Sea Salt - more if needed
- 1/4 tsp Black Pepper - more according to taste
- 28 g Fresh Basil - torn or chopped and added to the sauce last
Instructions
- Place Onions & Garlic into the Sauce pot with EVOO over medium heat. Cook for about 5 minutes, or until golden. Do not let the Onion or Garlic brown.Add any ground meats if including for a Pasta Meat Sauce and cook through while mincing the meat.
- Add Passata and then 1/2 C water inside the Passata bottle to get all the Tomato Sauce and pour into the Sauce pot along with Salt & Pepper. Mix well, bring to a boil and then reduce the heat to low. Keep a gentle simmer partially covered for 30 minutes or longer until the sauce is thickened. Mixing about every 10 minutes or so.
- When the Sauce is just about done, Add torn pieces of Basil and adjust the seasoning. Serve with choice of Pasta.
Notes
For a Ragu or Pasta Meat Sauce, add 1/2 Lb. of Ground Beef. Add to the Soffrito when the soffritto is almost done and cook through before adding in the Passata.
The Salt content is minimal to account for using Pasta Water in the Sauce to adjust the consistency if needed and finishing of Pasta in the Pan with the Sauce. Always adjust the seasoning before serving.