Heat the olive oil in a saucepan, over medium heat.
Lower the heat and add in the passata. Cook for 5 minutes, stirring occasionally to cook evenly.
Add the salt and Venetian Gondola Spice, getting an even mix of the dried garlic, onion and herbs. Stir through and cook for 5 minutes. You may wish to break up any large garlic pieces, once soft.
Reduce the heat to low and simmer for 10-15 minutes, with the lid off. This will allow the sauce to reduce and become rich. Stir occasionally.
Add the red wine vinegar and sugar and stir through. Cook for another 5 minutes.
Toss your favourite cooked pasta through the sauce. Serve with grated Parmesan cheese. For heat, add a sprinkling of Gewürzhaus Chilli Salt.
