A recipe from the Good Food collection.
1 medium onion
1 medium carrot, peeled
1 celery stick
2 tablespoons olive oil
500 g (1 lb) very ripe cooking tomatoes
½ cup (125 ml/4 fl oz) water
2 tablespoons fresh parsley, chopped
2 teaspoons sugar
salt and freshly ground black pepper
500 g (1 lb) spaghetti
fresh herb sprigs, optional, to garnish
1. Chop the onion, carrot and celery. Heat the oil in a heavy-based pan, then add the onion, carrot and celery. Cover the pan and cook the vegetables for about 10 minutes over low heat, stirring occasionally, taking care not to let the vegetables colour (this procedure is known as ‘sweating’ and brings out the flavour of the vegetables).
2. Chop the tomatoes and add them to the vegetables, then add the water, parsley and sugar. Bring the sauce to the boil, reduce the heat to low and cover and simmer for 45 minutes, stirring occasionally. Season with salt and freshly ground black pepper. If the sauce becomes too thick, add ½–¾ cup extra water until the required consistency is reached.
3. About 15 minutes before serving time, add the spaghetti to a large pan of rapidly boiling water and cook until tender. Drain thoroughly in a colander and return to the pan. Pour about two-thirds of the sauce over the pasta and gently toss until combined. Serve in warmed bowls or on a platter. Garnish with fresh herb sprigs, if desired. The remaining sauce can be served in a jug at the table.