1. Cut a cross in the pointy end of each tomato and place into boiling water for 2-3 minutes. Remove from water and set aside to cool. Remove skins and discard. Chop the tomatoes into 1cm sized pieces. 2. Heat olive oil in a large saucepan, add carrot, onion, celery and garlic and cook uncovered on medium for 5 minutes, stirring occasionally. 3. Stir in tomato paste and cook for 1 minute. 4. Stir in tomatoes, brown sugar and stock and bring to the boil, stirring continually. 5. Reduce head and simmer uncovered for 10 minutes, stirring occasionally. 6. Season with salt & pepper and using a stab mixer, puree the sauce until smooth. 7. Serve with prepared pasta of your choosing. 8. OPTIONS: 9. Add fresh herbs such as oregano, flat leaf parsley or basil. 10. Add 500g pork&veal mince to make it into a bolagnaise. 11. Can be used for parmigiana. ---------------------------------------------------------------------------
Nutrition
Ingredients
