This is one of my favourite recipes, and I cook it every week. I usually make it in huge batches and freeze individual portions in freezer bags.
You can hide pretty much any vegetable in this sauce because it gets blended at the end, but I’m going to give you the basics of the simple old fashioned, Italian recipe.
Stick of celery
Clove of garlic
2 tins of tinned tomatoes
- Chop the celery, carrots and onion into small cubes, and crush the garlic before frying them all together with a bit of rapeseed oil. When they’ve sweated down after about five minutes, you can add the tinned tomatoes and leave for as long as you can, stirring occasionally. If you’re short of time, you can leave the sauce bubbling away while you cook the pasta, and it will be ready at the same time.
- Cook the pasta to the instructions, and once strained, add a good glug of olive oil. Blend the tomato sauce being VERY careful as it will be extremely hot. In an ideal world, you would leave the sauce on the side to cool to room temperature.
- Add seasoning and a teaspoon of balsamic vinegar if you have it, before paddling over the freshly cooked pasta. My children love adding basil and cheese, whether it be mozerrlla, parmaesan or grated cheddar. My husband loves this dish with a big helping of chilli oil.