This is a great, general-purpose pasta sauce. It should be rich and full-flavoured, thickened by the process of reduction and the pectin in the tomatoes rather than any added thickeners. It should not be hurried – it is best when it has taken hours of cooking. Serve by tossing freshly boiled pasta with just enough sauce to coat each piece, and a sprinkle of freshly grated parmesan.
1 large onion, chopped
2 cloves garlic, crushed & chopped
1 can chopped Italian plum tomatoes
1 bottle passata (sieved Italian tomatoes)
8 sun-dried tomatoes
½ bottle red wine
1 red pepper, diced
Olive oil & butter
Oregano, basil & parsley
Salt & pepper
Fry the onion and garlic in olive oil and butter until soft. Add the red pepper and herbs and cook for a further few minutes. Add the the sun-dried tomatoes, chopped tomatoes and passata. Finally add the red wine and simmer until reduced to about half its volume.