Neapolitan sauce


• 1 kilo of ripe tomatoes

• 1 medium onion

• 1 carrot

• 1 sprig of celery

• 3/4 of a glass of white wine

• 1 sprig of fresh parsley

• 1 teaspoon of sugar

• Parmesan to serve

• 450 g of pasta

• Olive oil

• Salt and pepper to taste

• 1 tablespoon fresh oregano


Cut the tomato into small cubes, the onion, and the peeled carrot. Also finely chop the celery and parsley. Put in a pot or cauldron together with the wine, a tablespoon of oil and the sugar, and cook over low heat, half covered and stirring occasionally, for about 45 minutes. When the sauce is thick, let it cool slightly and pass through the mash, season the sauce and add the oregano. In a large pot, cook the pasta in plenty of boiling water, following the instructions regarding the cooking time provided by the manufacturer. Drain the pasta well when it is al dente and mix well with the tomato sauce. Serve with Parmesan cheese.



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