A must-have Sauce for virtually all Pasta dishes, and a wide range of other dishes too. In fact, it’s in a wide range of dishes on this site – such as the Crespoline from earlier today!
You can serve this Sauce on top of a bowl of freshly cooked pasta, or mixed in instead – it’s very versatile, and very easy to make.
To Serve 4
1tbsp Olive Oil
75g Onion, peeled and diced
75g Carrots, peeled and diced
75g Celery, trimmed and diced
1 Garlic Clove, peeled and crushed
2 Cans of Chopped Tomatoes
2tbsp Tomato Puree
150ml Light Stock
125ml Red Wine
Salt and Pepper
50g Sun-Dried Tomatoes, finely chopped
1. Heat the Olive Oil in a large saucepan, then add the Diced Onions, Carrots and Celery, and the Crushed Garlic. Cook for around five minutes, stirring all the time until the Vegetables have begun to soften but not changed colour.
2. Stir in the Canned Chopped Tomatoes, Tomato Puree, Stock, Wine and then season to taste. Simmer for around thirty minutes with a tight-fitting lid on, stirring occasionally. Once cooked, puree in a food blender, before stirring in the Sun Dried Tomatoes
3. Season to taste, before tossing into some hot pasta, and then top with Parmesan Cheese or Freshly Chopped Basil.
Photo Courtesy of: ashengrove