Italian Tomato Sauce (Neopolitana Sauce)

I can never have enough of this sauce. I make a large batch and freeze in small zip seal bags pushing all the air out. So useful for Bolognaise, vegetable or meat lasagne, putanesca sauce or even served with fried eggs.
4 tbls olive oil
1 large onion, sliced
2 cloves garlic – crushed
800g tinned tomatoes -I like using Italian tinned tomatoes.
1/2 cup white wine – optional
1/2 tsp freshly ground black pepper
1 tsp salt
1 tsp sugar
1 tbls Italian herbs – rubbed between your hands to release the aroma
1/2 tsp chilli flakes – optional

In a large pot heat oil and add the onion and garlic and let simmer for a few minutes. Do not brown or the garlic becomes bitter. When transparent add the tomatoes, pepper, sugar, salt, herbs, wine and chilli flakes. Let simmer stirring occasionally for about 45 minutes with the lid off.
Freezes very well.
This is a basic Neapolitan sauce. Good added to ground fried beef for spaghetti bolognaise.
Saute sliced vegetables and add sauce to serve over pasta.
For putanesca sauce saute a few anchovies in some olive oil till softened. Add a handful of capers and some depitted olives. Cover with sauce and heat through. Serve over spagetti.


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