Best Ever Bolognese Sauce

Makes 6-10 servings.

If making your own passata, omit one tin of tomatoes and substitute with the following:

500g-1kg ripe tomatoes, quartered
1 onion, quartered
4-8 baby fennel (optional)
4 sprigs of fresh thyme or rosemary
Sea salt and black pepper
150ml balsamic vinegar
50ml olive oil

Arrange the chopped tomato, onion, and fennel in a roasting tray. Tuck the herbs amongst the vegetables and season with salt and pepper. Pour over the balsamic vinegar and olive oil and use a spoon to toss the veggies until thoroughly coated. Roast in a preheated 400 degrees F (200 degrees C) oven for 25-30 minutes or until soft and a little charred at the edges. Leave to cool slightly before removing the herb stalks and spooning the veggies into a blender and puréeing until smooth. Use in place of the second tin of tomatoes.