|
Makes:
600ml/
1 pint |
Cooking:
1 hour |
|
Preparation:
20 minutes |
|
Ingredients:
|
45ml/3 tbsp |
extra
virgin olive oil |
|
1 |
onion,
peeled finely chopped |
|
2 sticks |
celery,
finely chopped |
|
2 cloves |
garlic,
peeled & crushed |
|
2x395g/ 14oz |
cans
chopped Italian tomatoes |
|
30ml/2 tbsp |
tomato puree |
|
15ml/ 1 tbsp |
dried oregano
OR 30ml/
2 tbsp fresh oregano |
|
salt &
freshly ground black pepper to taste |
Method:
Heat the oil
in a large, heavy-based pan. Saute the onion, celery and garlic until
soft but not browned.
Add the
tomatoes, tomato puree, oregano and season to taste. Bring to the
boil, reduce heat and simmer for approximately one hour.
Freezes well
for up to a year.
Recommended
pasta: Long
pasta; short round; tubes, spirals and shapes; pouring or layering.