Sugo Di Pomodoro Fresco

Recipe by Satyne
READY IN: 42mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Heat olive oil in a large saucepan, add carrot, onion, celery and garlic and cook uncovered on medium for 5 minutes, stirring occasionally.
  • Stir in tomato paste and cook for 1 minute.
  • Stir in tomatoes, brown sugar and stock and bring to the boil, stirring continually.
  • Reduce head and simmer uncovered for 10 minutes, stirring occasionally.
  • Season with salt & pepper and using a stab mixer, puree the sauce until smooth.
  • Serve with prepared pasta of your choosing.
  • OPTIONS:
  • Add fresh herbs such as oregano, flat leaf parsley or basil.
  • Add 500g pork&veal mince to make it into a bolagnaise.
  • Can be used for parmigiana.
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