tagliatelle with tomato ragù
servingsservings4
minutesprepare20
cooking2hours
ingredients:
500 g spaghetti or tagliatelle
50 g salt for the pasta
5 litres water for the pasta
800 g tinned tomatoes
400 ml water
2 teaspoons tomato paste
2 tablespoons olive oil extra virgin
1 handful basil torn
3 bay leaves
2 carrots finely diced
2 celery stalk finely diced
2 onions finely diced
salt
pepper freshly ground
method:
  1. Sauté the carrot, celery and onion until the onions are soft but not brown.
  2. Add the tomatoes, basil, bay leaves, tomato paste and water and season with salt & freshly ground black pepper.
  3. Bring to the boil, reduce the heat to low and simmer for at least 2 hours adding a little water if necessary.
  4. When the sauce is ready season with freshly ground salt and pepper.
  5. Bring the pasta water to boil in a large pot and add the salt.
  6. Add the pasta to the pot and follow the instructions on the packet for the cooking time.
  7. When the pasta is cooked, strain it and return it to the pot. Add some of the sauce to the pot and toss well. Serve immediately and top up each plate with the remainder of the sauce.
  8. Garnish with a few basil leaves.
recipe notes:

Dicing: When dicing the carrot, onion and celery, dice them as finely as you can and then dice them again. They should barely visible in the cooked sauce.