[sclarke624]

I was wondering what peeps use to make there spaghetti bolognaise sauce with.  Thirty years ago I always used cans of tomatoes to make bolognaise sauce, then came along all those ready made sauces and I used them for a while, got disenchanted with them and them with me and my digestive system and went back to making my own with cans of toms, onions herbs and a dash of sweet martini vermouth  :drunken: (the red one that is not that nasty bianco one got very sick  :puker:  on the bianco once never gone near it since).  So what do you'se lot do?

Hopefully I have done this poll correctly?

[SnooziSuzi]

Apart from using passata and canned toms when I can't get hold of fresh plum toms I make mine myself....

am hungry now just thinking about it!  

[peapod]

canned toms, oxo,garlic, mixed herbs, tom sauce, tom puree and fresh basil

thats mine,not gordon ramsey but the kids love it and eat every scrap  

[Parsnip]

I make it myself, once you make yor own, you'll never go back to bought sauces.........

I use passata, red wine, garlic, onion, bay leaves salt and pepper...yummy

[peapod]

Bay leaf! I knew id forgot something  :shaking:

[Val H]

Batch cook it using our own tomato "puree" which is actually just de-skinned and blended toms that have been frozen at this time of the year. Use our own onions and garlic and accumulate a lot of "bargain" mince in the freezer. Once I get going I end up making about 12 pots in one go (at least). And 11 go back into the freezer(s). Herbs and spices I've always got and the only thing that I do use that is ready prepared is the tubes of tomato puree to thicken and get the good, deep colour.

[sclarke624]

I have so many tom seeds bought, free, cheap 50p packets this year  I may just do loads of tom plants to deskin, blend and freeze myself, especially as I was sent some plum toms as free seeds with a sub.  think I would on reflection edit the poll then to add passata as an option, but I don't know how?

[Trillium]

I make the various sauces I want and bottle them that way so all I have to do is pop off the seal and warm it up. Saves oodles of time and uses up fresh garden produce that might not keep long otherwise, like courgettes, softer onions, some of my garlic glut, garden celery, green peppers, etc. I also keep plain (lightly salted) passata on hand in case I run out of something or need it for a new recipe. Only thing I add fresh is mushrooms 'cause OH hates them and I love them.

[Val H]

I can't vote in the poll as I don't even use canned toms!

[Alex 98]

Being an enthusiastic cook/s we always make homemade - bought is so c**p

J'me has a fantastic recipe

We do double everytime & freeze half, better second time around

You must use quality tinned toms though, none of the watery own label muck

Alex 98

[sclarke624]

Yeah thats why I would have like to change it to having passata as an option or use your won toms but I don't know how  :cry:

Didn't think mind you I was watching alien versus predator at the same time  

[compostqueen]

Always home made as it's so easy to make. Had it last night in fact. Slurp  

[Trillium]

Didn't think mind you I was watching alien versus predator at the same time  

Good film if a bit slimey at times    I, for one, forgive you

[Val H]

Yeah thats why I would have like to change it to having passata as an option or use your won toms but I don't know how  :cry: lol:

I've done it for you. Now I can vote!

[sclarke624]

oh thats great ta for that Val.

PS my dog adores my bolegnaise so must be quite good, and OH pretends to cry cos I save some for dog, I have to take some out and hide it for Charlie dog or OH nicks it.  Methinks charlie needs it more than he does with that belly.