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Ragu di Pomodoro (Tomato Pasta Sauce)



  • 1.

    Finely chop the celery, carrots and onions, sweat them in a large tall pan in olive oil until golden.

  • 2.

    Add the tomatoes, basil, bay leaves, tomato purée, water, salt and freshly ground black pepper.

  • 3.

    Mix well, cover with a lid and allow to simmer on a low heat for approximately 2 hours. (Make sure you stir occasionally).

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» Top Wine Matches For This Recipe

Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Ragu di Pomodoro (Tomato Pasta Sauce).


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