Pasta Pomodoro
Serves 4
Ingredients
Method
1 Onion (Chopped)
2 Garlic (Crushed)
1 Medium Carrot (Grated)
2 Celery Sticks (Finely Chopped)
1 tbsp. Olive Oil
125 ml. Dry White Wine or Stock
750 g. Tomatoes (Ripe)
2 tbsp. Tomato Puree
½ tsp. Sugar (Granulated)
¼ tsp. Salt and Pepper (to your taste)
3 tbsp. Parsley (Chopped)
500 g. Spaghetti
Cook the onion, garlic and celery in oil in a large lidded pan until soft.
Add the wine and bring to the boil. Reduce the liquid by half.
Add the tomatoes, tomato puree, sugar, salt and pepper.
Bring to the boil, turn the heat down and cook for a further 30 minutes.
If the sauce becomes to dry add a little water.
Stir in the chopped parsley.
Place a large pan of salted water on the stove top and bring to the boil. Cook the spaghetti as per the packet instructions.
Drain the pasta. Add the Pasta to the sauce and mix through.
Serve on warmed plates.