There seems to be 101 recipes for tomato sauce – I’m not talking Heinz/condiment, I’m talking cooked, plain or otherwise, to serve over pasta, polenta, potatoes, whatever…so, personally, I totally reject the idea of adding carrots, celery etc – the holy ‘soffrito’ or ‘mirepoix’ trinity of some european cooking….this, below, is either tomato, tomato and onion or possibly tomato, onion and red bell pepper (spanish sofrito) sauce- I add garlic to everything I can, but you, dear reader, may do as you please 😉
The secret of keeping your sauce really red is to fry the tomato puree/paste before you add tomatoes, tinned or fresh, or any water…you might like to think of this as ‘fixing’ the colour, like using a mordant when you’re dying things with natural based dyes.
for a chunky base you may wish to start with onions – if so, for 4 ppl, chop 2 onions quite finely and lightly fry in 2 tablespoonsworth of oil until they turn translucent..then add garlic and fry for 1 minute further…
for a finer base, start with the garlic, minced, gently cooked for 1 minute until fragrant but not yet golden..I recommend 2 cloves per person serving, but do as you will 😉
Then add an equal amount (to the oil you have used) of tomato puree. Stir until the oil becomes orangey red and the puree becomes a shade darker…then you can add your can/carton(s) of chopped tomatoes, or chopped fresh tomatoes – preferably de-seeded (and, if you’re using them, finely sliced or pre cooked red peppers). Cook for a further few minutes, quite a few minutes if the peppers were raw, n.b. it is better to add raw peppers along with or even before the garlic, at any rate before the tomatoes if you’re using canned/carton toms- wait until the (raw) tomatoes give up some juice and/or the peppers soften – then taste – you might need to add salt, and/or a teaspoon or so of sugar. At this point, you can stop, and in a separate pan and a little oil, start to add other ingredients…herbs, chilli, fennel seed, even polpette or bolognese ingredients, then add in your really red tomato sauce and water, little by little, if you want a thinner, less rich sauce.
Re: bolognese sauce..I have been to Genoa, and it’s true that their pesto alla genovese is amazing and the very best I’ve ever had in a commercial premises – but I’ve never been to Bologna – is their meat sauce really that good? All I know is they have a bad arse reputation for some of Italy’s most brilliant and outspoken feminist thinkers…so, shout out to the Bologna massive anyway.
Above all, don’t overcook your version of this sauce – frying of the puree only impedes, rather than stops it going that dreaded washed out orange :-0 goodness, I sound like such a snob.