A thick sauce that clings to spaghetti.
4 tbsp extra virgin olive oil
1 medium onion, finely diced
2 cloves garlic, peeled and minced
1 small leek, trimmed and cut into fine half-rounds
1 stick celery from the heart, finely chopped
650g Italian tinned tomatoes, mashed
1 tsp fennel seeds
Salt and pepper
Heat the olive oil in a pan and gently fry the onion, garlic, leek and celery until transparent. Add tomato and fennel seeds. Season with a few pinches of salt and some pepper. Stir well and simmer until sauce thickens and most of the water has evaporated.
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