A recipe from the Good Food collection.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
500 g (1 lb 2 oz) very ripe tomatoes, chopped
2 tablespoons chopped parsley
2 teaspoons sugar
500 g (1 lb 2 oz) pasta
Method
1. Heat the oil in a heavy-based saucepan. Add the onion, carrot and celery. Cover and cook for 10 minutes over low heat, stirring occasionally.
2. Add the tomato to the pan with the parsley, sugar and 125 ml (4 fl oz/½ cup) water. Bring to the boil, reduce the heat to low, cover and simmer for 45 minutes, stirring occasionally. Season to taste. If necessary, add up to 185 ml (6 fl oz/¾ cup) more water if the sauce needs thinning.
3. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan. Toss gently with the sauce.