Bloody Useful Red Sauce
This is pure comfort food. It’s simple, honest, and doesn’t leave a single person in the room behind. It’s the first recipe I want my kids to learn by rote and by taste. It’s exactly what you make when you need to nourish yourself and your tribe. It’s the recipe you turn to when you need a base; and proof that true luxury doesn’t need to be expensive. I’ve presumed this to be one of the most broadly used sauces and have provided for a rather large quantity. Find a bloody big pot. You are going to need it.
Makes 3.5 litres (118 fl oz).
Ingredients 15
60 ml olive oil
4 brown onion, chopped
8 cloves garlic, minced
1⁄2 bunch oregano, leaves picked and chopped
60 g smoked pancetta, in one piece
1 parmesan rind
1⁄2 tbsp salt
1⁄2 tbsp black peppercorns
300 g tomato paste (concentrated purée)
250 ml red wine
1.2 kg tinned tomatoes, chopped
1.2 kg beefsteak tomato, cored, peeled, chopped
1⁄2 tbsp sweet smoked paprika
40 g brown sugar
500 ml chicken stock
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Method 5
Heat the in a large heavy-based saucepan over medium–high heat. Add the and and cook, stirring regularly, for 10 minutes.
Add the , , , and and continue to cook over medium heat for a further 8–10 minutes, until the is completely soft and lightly caramelised.
Stir in the and cook for a further 3–4 minutes, then add the , , , , , and . Reduce the heat to low and simmer gently for 3–4 hours, until the sauce has reduced and is thick and rich.
Remove the and whatever is left of the and discard. Lightly blend the sauce with a stick blender.
Continue to reduce the sauce over low heat for a further 30–50 minutes until thick and dark red. Remove from the heat, check the seasoning and cool ready for use.
Katrina Meynink's tips
Makes 3.5L (118 fl oz).
This will keep for up to 3 months refrigerated in tightly sealed jars.
