About this recipe:Use this for lasagne, ravioli, or with mince for spaghetti bol. You can also double the quantities and freeze for another time.
2 tablespoons olive oil
3 cloves garlic, minced
750g passata or sieved tomatoes
1 tube tomato puree, or to taste
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried parsley
30g Pecorino cheese, grated
30 Parmesan cheese, grated
2 bay leaves
1 teaspoon onion powder
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Method Prep:10min › Cook:40min › Ready in:50min
Heat oil in a large saucepan over medium heat. Cook garlic for a few minutes but don't let it burn. Stir in passata, tomato puree, oregano, parsley, Pecorino cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes to thicken.