Bay Leaf and Oregano Sauce for Meat and Pasta

This is a great variation on the usual tomato sauce for pasta. Quick and easy to make, it can be made in advance and freezes well.
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 cloves garlic, crushed
  • 2 1/2 cups fresh or canned tomatoes, crushed (if using canned, don't use the ready crushed)
  • 8 bay leaves
  • 2 tbsp minced oregano
  • 1 tbsp tomato paste
  • salt and freshly ground black pepper to taste

Heat the oil in a large saucepan over medium heat and sauté the onion until softened but not browned. Stir in the garlic and continue sautéing for two minutes more. Add the remaining ingredients and simmer, uncovered, for 15 - 20 minutes longer, stirring occasionally. The sauce is now ready to serve over your favourite pasta shape cooked till just al dente or try it over meatloaf!

  • Yields: about 2 1/2 cups
  • Preparation Time: 30 minutes
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