The most universal sauce in the history of Italian cooking!!! Master your own napoli and you can create so many different recipes. I use this for the base of many other pasta dishes, pizza bases, in vegetable soups, arancini, meat dishes etc
Ingredients
1 bottle passata
1 tablespoon tomato paste
3 tablespoons olive oil
1 teaspoon of minced garlic [optional]
1 teaspoon dried oregano or a few fresh basil leaves
3/4 cup red wine
Pinch of salt
Pinch of dried chilli [optional]
Method
In a pot heat the oil and add the garlic.
Once the garlic is cooked [not browned] add all of the remaining ingredients to the pot giving it a good stir.
Add about a cup of water to the passata bottle and give it a good shake to get all of the tomato out and add to pot.
Bring to a simmer until the sauce thickens and reduces down.
Taste and season accordingly.
Any unused sauce will freeze well for a number of months.
You can also bottle this sauce and keep it in the pantry for up to 12 months! Place sauce in sterilised jars, place the lid on tight and place in a deep pot. Cover with water and bring to the boil for 15 minutes. Drain and allow to cool
Chanel's Tapas Bar 