Fresh pasta sauce recipe

pasta sauce recipe

A delicious pasta sauce that is full of nutrition and ideal with all pasta types or as the base of a pizza. 

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 1/2 tbsp vegetable oil
  • 1/2 tsp salt & pepper
  • 400 g carrots
  • 200 g celery
  • 400 g onions
  • 350 g cherry tomatoes substitute with tinned tomatoes if on a budget
  • 500 ml passata
  • 2 tbsp tomato puree
  • 2 tbsp Worcestershire sauce
  • 40 g fresh basil or 2 tablespoons of dried
  • 2 garlic cloves
  • 1 litre beef stock vegetable stock if wanting to make this vegetarian


  1. Peel, wash and chop up the carrots, celery and onions. Smaller will cook quicker, but you'll be blending anyway so it doesn't matter. 

  2. Sauté the vegetables in the vegetable oil and season with salt & pepper.
  3. Once the vegetables have been cooked for a few minutes, and the onions are beginning to turn translucent, add in the rest of the ingredients. I add the cherry tomatoes, passata, garlic and basil first. I then add the tomato purée and Worcestershire sauce after a few minutes. Before finally adding the beef stock, slowly, while combining. 

  4. Bring the mixture to the boil and allow to simmer for 45 minutes.

  5. Once it has simmered thoroughly leave it to cool slightly. Once it has cooled slightly you can use a stick blender to get this blended. 

  6. You may want to blend in small portions but I use a large pot, cover it with a large cloth and just go for it! It only takes 1-2 minutes to blend it.