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Ragu di Pomodoro (Tomato Pasta Sauce)


  • 1 x 800g/28¼oz can of plum tomatoes

  • 2 celery sticks

  • 2 carrots

  • 2 onions

  • 3 bay leaves

  • handful of basil leaves

  • 1 glass of water

  • 2 tbsp Italian tomato purée

  • 5 tbsp Italian olive oil

  • salt and freshly ground black pepper


  • 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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