I’m a pasta lover, and when I was working shift work (and preparing 95% of my own meals) I would be eating pasta around 10 times a week.
It was either re-heating some of my mum’s bolognaise sauce that we had the night before, whipping up my own spicy tomato sauce, or using a store bought pesto.
Ideally I’d like to make up a huge batch of my tomato sauce as well as my own pesto, and then just be able to re-heat and serve with fresh pasta. My only concern is how long I could keep these refridgerated for while still maintaining their quality.
FTR, the only things in my tomato sauce are tomato puree, basil, oregano, mixed spice, pepper, garlic, chilli paste and a dash of brown sugar. When i want to shake things up slightly i’ll fry and chop up a chorizo and add it to the mix, but that would always be done fresh.
So how long could i expect to store a sauce like this and still maintain its quality?
I’m also opening this up to any other pasta and pasta sauce tips and tricks.
I never add onion or olives to my sauces because I just don’t like them, I know that limits my options but if you have any other sauce suggestions I’d like to hear them.
So what do the pasta lovers say?