Italian Pasta Sauce

• porties: Ingredients for 2 portio

Ingrediënten

Finely chop the onion, carrot, and celery. Heat a generous drizzle of extra virgin olive oil in a pan and add the vegetables. Sauté over low heat until soft and fragrant.

Increase the heat slightly and deglaze with red wine. Let the alcohol evaporate completely.

Stir in the tomato passata with the vegetables. Add the herbs ( use a string to hold them together as we are going to remove this at the end). Mix well.

Let the sauce simmer over low heat, stirring occasionally. Adjust with salt and pepper to taste. The longer it cooks, then better it gets!

Toss freshly cooked pasta with the sauce.

Some variation of this recipe see a breadcrumb topping. I highly recommend you to make it while you sauce is cooking, I think it really complement this dish!!

Instructies

Heat a drizzle of olive oil in a small pan over medium heat.

Add breadcrumbs and minced garlic, stirring frequently, until golden and crisp.

Remove from heat and mix in the lemon zest, a pinch of Italian herbs or chopped parsley, grated Parmesan cheese (or nutritional yeast, for a vegan option) and season with salt and pepper to taste.

Sprinkle over the sugo finto just before serving for a delicious crunch✨