Brown off the onion and garlic in a large sauce pan in EVOO until translucent.
Add the tomatoes, wine and herbs and simmer for 30-40 minutes until sauce thickens.
Season with salt and pepper.
Variations
Use white wine or 2 Tbspns vinegar instead of the red wine if you prefer.
Use fresh tomatoes but double amount specified for canned. Cook for about 1 ½ to 2 hours to thicken. Use the whole tomato including pulp but not the skin.
Freeze to have on hand an instant vegan/vegetarian based pasta/ lasagna base or simply add browned minced meat for a very simple Spaghetti Bolognese.
Use a stick blender to blend sauce and create passata.
Multiply the recipe by 2 or 3 times and freeze to save time and energy.
Pasta Dish Inspiration
Add sliced pan fried chorizo, salami or bacon for a simple pasta sauce and top with fresh grated Parmesan or mozzarella cheese.
Make clean out your fridge pasta sauce, and add rocket, mushrooms, eggplant, peppers/capsicum and zucchini etc and simmer for 40-60 minutes.
Spaghetti and Meatballs- add cooked meatballs for an easy spaghetti or zoodles and meatball sauce. Simply simmer meatballs in sauce till heated through. Top with fresh basil and fresh Parmesan cheese and serve with pasta ,zoodles or mashed potato.
Seafood Marinara- add any seafood such as prawns, fish, mussels or calamari and simmer for 5-10 minutes.
Arabiatta Sauce- add 2-4 chopped red chilies or 1-2 tspns dried chili and 1 Tbspn sugar free tomato paste. Top with fresh grated Parmesan.
Puttanesca Sauce- add 1-2 small chopped chilies, 2 Tbspns capers, 1/2 cup chopped Kalamata olives and 4-6 anchovies chopped. Top with fresh grated Parmesan.
Notes
Ideal for vegan, vegetarian, seafood or a meat based pasta sauce. Keep up to 4 days in the fridge. Ideal for freezing.