Tomato ragu sauce

    1 hour 10 min

    My not so secret tomato sauce for pasta, Shepherd's pie or anything that requires tomato sauce. It's taken me years to get this sauce to my wife's high standards when it comes to Italian sauces...taught to me by her grandmother in Rome and her mother.


    Hertfordshire, England, UK
    26 people made this

    Serves: 8 

    • 5 to 8 plum tomatoes
    • 2 red onions, chopped
    • 4 cloves garlic
    • paprika, to taste
    • salt and pepper, to taste
    • 1 handful fresh basil
    • 1 glass red wine
    • 300ml water
    • 1 pinch caster sugar (optional)
    • 1 glug extra vrgin olive oil
    • 1 to 2 tablespoons tomato puree
    • 1 sprig fresh rosemary

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Add all ingredients into a blender or food processor, except the rosemary. Blitz until the mixture is nearly runny but with texture.
    2. Pour contents into a saucepan over a low heat and add the sprig of rosemary. Cook on low heat for 1 to 5 hours, do not allow to boil! Stir regularly. Use or freeze in lidded containers until needed.


    I use a nutribulit to blitz the ingredients, I found that it produces the perfect texture for the sauce.

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    Forgot too add "sun dried tomatoes" to list of ingredients..  -  16 Dec 2015