Preparation and cooking time: 45 minutes Equipment Ceramic dish or large pan Chopping board Cooks knife Vegetable peeler Ingredients 50ml rapeseed oil 3 x onions (finely diced) 1 x medium sized carrot (finely diced) 2 x sticks celery (finely diced) 2 x sprigs of thyme 2 x bay leaves 2 x cloves of garlic (crushed) 1 x tbsp of tomato puree 500g vine ripened tomatoes or a can of quality tinned tomatoes 250ml white chicken stock 150ml red wine 2 x pinch of salt 1 x bunch of curly parsley Grind of fresh black pepper Method Place your frying pan onto a medium heat and add the oil. Peel and dice all vegetables to a similar size. Place the onion into your pan first, add the salt, cover and cook for five minutes until soft and with no colour. Add carrot, celery and garlic and continue to cook for another three to five minutes until these soften. Add the thyme, bay leaves and tomato puree, and cook for a further two minutes. Turn the heat up to high and add the red wine allowing this to reduce to almost nothing. Now add the tomatoes and stock, bring to the boil, then reduce the heat to medium and cover with a lid and allow to cook for fifteen minutes. Uncover and allow this to reduce a little. To Finish Take your favourite egg pasta and cook in salted boiling water. When cooked drain and add to the pan with the sauce. Roughly chop the parsley, season to taste with a little salt and fresh black pepper, sprinkle with the parsley and serve.
Posted on: Wed, 17 Jul 2013 18:49:06 +0000
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