classic - NAPOLITANA

Serve : 4-6
Cooking time: 1 hour 30 minutes



The basic recipe for this sauce comes from Naples, where it is enjoyed not only on pasta, but also, for instance, on a freshly baked pizza.

INGREDIENTS:
2 tbsp olive oil
1 onion
1 carrot
1 stick celery
500 g tomatoes
1 bunch flat-leaf parsley
2 tbsp sugar
120 ml water freshly ground black pepper
500 g pasta salt to taste fresh herbs to garnish

HOW TO MAKE:
1. Cut the tomatoes, vegetables, and parsley into pieces and chop finely.
2. Heat the oil in a pan and lightly saute the onion, carrot, and celery over low heat for about 10 minutes until soft. Stir frequently.
3. Add the tomatoes, parsley, sugar, and water and bring to a boil. Lower the temperature and cover. Allow to simmer about 45 minutes.
4. In goood time, before the sauce has finished cooking, cook the pasta al dente in a big saucepan full of bubbling, salted water.
5. Season with salt and black pepper to taste. Drain the pasta and divide between prewarmed plates. Add the sauce and garnish with fresh herbs as desired.