Pasta recipes
1½ hours
Kayla-Ann Osborn’s gran’s Bolognese
The perfect pomodoro sauce
Makes about 2.5 kg
Easy
15 minutes
40 minutes
Ingredients
- 4 kg ripe Roma tomatoes, quartered
- 3 stalks celery, chopped
- 4 handfuls basil leaves
- 10 cloves garlic, crushed
- salt, to taste
Method
- Place all the ingredients into a large saucepan and simmer for 40 minutes. Season to taste.
- Cool and pass through a food mill or blend until smooth.
- To store, pour the sauce into sterilised jars. (To sterilise the jars and lids, wash them in the dishwasher or in boiling water.)
- The tightly sealed sauce will last for up to 6 to 8 months in a cool spot in the cupboard.