Sandra’s pasta sauce recipe – her version of her mum’s famous tasting pasta sauce.
Ingredients
4 lamb chops (with bones)
1 carrot finely grated
1 zucchini finely grated
1 small brown onion
3 cloves of garlic
Olive oil
3 tins of diced peeled tomatoes (diced or even better is the crushed type)
1 bottle of passata
Oregano
Basil
Bay leaves
Steps
Heat olive oil in a large saucepan then add the finely chopped onions and garlic and brown a little until the onions sweat and go bit translucent.
Add the grated carrot and zucchini and let them sauté a bit until they are a bit less crunchy looking. Add the chops to the pan and let them saute’ a little as well, stirring so that the chops are covered with the other ingredients.
Without cooking the chops right through, add the peeled tomatoes and passata, some more olive oil (approx. 1/3 of a cup). Put the lid on the saucepan and let it simmer on very low heat for about 2 to 3 hours with the lid on.
At about the 1 hour mark taste your sauce to see if it needs more olive oil (I go by personal taste) as well as salt.
Add a fresh oregano and/or basil sprig to the sauce whole and let that simmer in with your sauce.
Usually by about 3 hours it’s ready to use with your fav pasta. If there is too much of an acidic taste from the tomatoes I add about a tablespoon of sugar or a little splash of milk.