Heat the olive oil in a pan over low heat and gently fry the onion and celery 20 minutes, until soft. Add the garlic and fry for 1 minute more
Tip in the tomatoes and rosemary, and bring to the boil. Cover and simmer for 15min.Remove the lid and cook for 15min more.Stir the butter into the sauce. Add the pasta to the pan and toss well. Serve with plenty of Parmesan and basil.At the end of step 1, add 4 chopped anchovies and 1 teaspoon fennel seeds with the garlic and cook for 1min.
At step 4, omit the butter and stir in 1tbsp rinsed and chopped capers and a small handful of chopped parsley.Soak 10g dried porcini mushrooms in boiling water for 15min, drain and finely chop. Brown 100g beef mince and add to the tomatoes in step 2, along with the mushrooms and the liquor. Simmer for about 1hr until thick and rich-tasting.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Hi, could we use this as part of our 101pastas challenge?