Everything tomato sauce for pasta
A simple but rich recipe for a delicious family dinner... And a good way to use those leftover ingredients in your fridge!
Servings: 4 -6
Ingredients
- 3 tablespoons olive oil
- 4 slices ham, sliced
- 1 onion, chopped
- 1-2 garlic cloves, whole or chopped
- 2 anchovies
- 1 carrot, chopped
- 1 red bell pepper, chopped
- ½ green bell pepper, chopped
- ½ cup white wine or chicken stock
- 12 oz (800 grams) crushed tomatoes, fresh or canned (I puree them)
- 1 small bunch parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon brown or white sugar
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 bay leaf
- Optional: grated cheese for serving
Instructions
- Heat a large and tall pot over medium heat and add the olive oil, ham, onion, garlic, anchovies, carrot and bell peppers. Cook until tender and deglaze with wine or stock.
- Add the tomatoes and the rest of the ingredients, bring to a boil and reduce heat to a gentle simmer. Cook uncovered for at least 20-30 minutes, checking it every now and then to see if it needs a splash of water.
- Mix the tomato sauce with the pasta of your choice. Serve with grated cheese (parmesan or feta cheese are good options). Eat!
Notes
If you follow a gluten-free diet, make sure you use a GF pasta :-)
