Simple Tomato and Cheese Pasta Sauce

    50 min

    Use this for lasagne, ravioli, or with mince for spaghetti bol. You can also double the quantities and freeze for another time.

    93 people made this

    Serves: 8 

    • 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

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. 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.

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    Reviews in English (61)


    Great Marinara! I didn't have any Romano Cheese on hand, so instead just used more Parmesan. Great flavor, and I like the chunky texture. I am sure I will use this one over and over! Thanks!  -  17 Jan 2003  (Review from Allrecipes US | Canada)


    This was an interesting recipe. I am not sure if the cheese really added that much though. I added a little sugar to cut the acid. I also used half a real onion rather than onion powder. I then cooked meatballs in the sauce and before serving threw in a little fresh basil and parsley. It was good and good reviews from the family.  -  01 May 2006  (Review from Allrecipes US | Canada)


    This turned out really well. I used it as a sauce for eggplant parmesan and it was simple but tasty. I didn't add as much cheese and added about a tablespoon of sugar.  -  21 May 2006  (Review from Allrecipes US | Canada)