Spaghetti with tomato sauce

Spaghetti with tomato sauce

Spaghetti with tomato sauce

Spaghetti with tomato sauce

Spaghetti with tomato sauce

Course SOUCES

Ingredients
  

Fresh pasta

  • 200 g (0.45 lb) durum spaghetti

Tomato sauce

  • olive oil
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot (100 g / 3½ oz), chopped
  • 2 sprigs rosemary leaves, chopped
  • 2 cloves garlic, finely chopped
  • 3 g (1 tbsp + 2 tsp) tomato puree
  • 2 tbsp balsamic vinegar

optional

  • 100 ml (3½ oz) red wine
  • 250 ml (1 c) sieved tomato sauce
  • ½ tsp chicken or vegetable stock powder ground black pepper, to taste

Topping

  • Parmesan cheese, grated

optional

  • fresh basil, chopped

Instructions
 

Preparation

  • Bring a large pan of salted water to the boil.
  • In a skillet add some oil. Add the onion, celery, and carrot, and fry ona medium heat for 5 minutes or until the onion is transparent. Add thetomato puree, stock powder and rosemary.
  • Deglaze with balsamic vinegar and wine or cooking water
  • Add the sieved tomato sauce and simmer for 10 minutes untilthickened.
  • Cook the pasta for 5-6 minutes. Drain and portion on plates. Add agenerous serving of the sauce and sprinkle with basil and cheese.
Keyword Spaghetti with tomato sauce
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