Pasta Sauce

Pasta Sauce is something that can be pre made and frozen for cheaper than you can buy it in a supermarket in jar, and definitely tastier.

You may be thinking, pasta sauce is easy why do I need a recipe for this? You don’t, but I’m just sharing what I do with you.

Making tomato pasta sauce from scratch-(ish) isn’t superbly hard or expensive. When I say scratch(ish) I mean using things like passata, tomato puree and canned tomatoes, which tend to work out well price wise in comparison to going through the whole process with fresh tomatoes.


What you’ll need

  • 1 bottle passata OR 2 cans chopped tomatoes and few spoonful’s of tomato puree
  • A couple of stock cubes
  • Italian Herbs
  • Soy or Quorn Mince or equivalent (optional)
  • Vegetables (listed in order of my preference):
    • Eggplant
    • Zucchini
    • Mushroom
    • Capsicum
    • Sweet Potato
    • Carrot
    • Peas
    • Corn
    • Broccoli
  • Water (If you’re using dry soy mince you’ll definitely need some)
  • Onions (minced or finely chopped)
  • 2 tsp minced garlic
  • Chilli Flakes/Red Chilli Powder (depending on how much heat you like)


  1. In a large, preferably non-stick, pan (something like a wok), place oil, minced onion and garlic and Italian herbs and a few chilli flakes and cook off
  2. Add mushroom and allow to sweat slightly
  3. Add the rest of the vegetables and saute until mostly cooked
  4. Add passata or tomatoes + puree
  5. Add stock cubes
  6. At this point you can allow to slow cook for a while until you are happy with the thickness and taste OR
  7. Add soy or Quorn mince and water and allow to slow cook for a fair while, checking taste etc as required. If you’re using dry soy mince I would recommend soaking it in hot water or hot stock in advance as this helps the cooking process go a little faster and you won’t have to add as much water to the saucepan.

The slow cooking is what does the job for me. The longer its cooked the better it tastes (and also the longer it lasts, but that’s a different matter).

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