I’m going to sound like a dick,but not meaning to be,but can’t help it. I’m a bit precious about my Italian cooking .
passata in a bolognaise sauce.Less watery against your main meat ingredient, over the long cooking period.Better texture.Less acidic than tinned( and they have to be the right ones)
Really mean this,I’m not brilliant at a lot of things ,but anyone who wants to cook authentic Sauces,lasagna even tray pizzas that will stand out,I’m happy to share.