I present to you my classic sauce, the one I generally prepare during the week and use to season with great simplicity, not too rich and not too heavy because there aren’t many seasonings.
If we want it a bit more flavorful, we can add a bone for the sauce which the butcher usually gives us, making it tastier, but if during the week you prefer to eat a bit more moderately without overdoing it and still enjoy a nice sauce for your pasta, my classic sauce will be perfect!
Sometimes I add oregano, which honestly, I put everywhere because it’s a spice I adore.
In short, there can be many variations, from oregano as mentioned above, to a basil leaf, you can adapt it to your tastes!
When I make ragù, for example, I add this sauce to make it more saucy.
I like to prepare the classic sauce this way, how do you prepare yours?
Follow my recipe and see if you like it!
Approximately 360 Kcal in total
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients for Making Classic Sauce
- 21 oz Canned whole peeled tomatoes or 2.2 lbs ripe tomatoes for sauce
- onion
- 1 carrot
- 1 Stalk of celery
- to taste Salt
- 2 tablespoons Extra virgin olive oil
- 1 pinch Pepper
Preparation of Classic Sauce
Let’s prepare my classic sauce, which is made without much fuss; this is how I make it.
Take a non-stick pan, add the extra virgin olive oil, the chopped onion, carrot, and celery, and sauté over medium-low heat for 3-4 minutes.
Add the peeled tomatoes, adjust the seasoning with salt, pepper, and add 1/2 cup of water. Mix well and let it cook for at least 40 minutes, stirring occasionally.
If using fresh tomatoes for sauce, you can immerse them in boiling water for 2 minutes, peel them, cut them into pieces, and pass them through a food mill.
If necessary, add more water during cooking.
