Recipe courtesy of Psychologies Magazine (July 2020) and taken from Pasta Perfect by Laura Santini.
Make your own sauce with fresh ingredients, bursting with goodness. It’s a classic for a reason, so do it well!
Serves : 4-6
2 tblsp olive oil
1 Spanish onion, finely chopped
1 carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, finely chopped
1 tblsp tomato puree
2 x 400g cans chopped tomatoes, or whole San Marzano tomatoes
Large handful of fresh basil leaves, torn
1 tsp sugar
Salt and freshly ground black pepper
Heat the oil in a large heavy-bottomed pan. Add the onion, carrot, celery and garlic, and saute until the onions are glassy and softened. Add the puree and canned tomatoes. If you’re using whole tomatoes, squash them as they go in to break them up.
Add the torn basil leaves and sugar. Season with salt and black pepper to taste.
Cook over a very low heat, stirring frequently to avoid sticking, for 40-60 minutes, or until the vegetables have softened and the sauce is rich, tangy and tasty, and the oil has separated on the surface.
You can leave it chunky or pass it through a fine sieve to remove any chunks and seeds.