Summary

Ingredients

• 3 tablespoon olive oil
• 1 large carrot
• 1 large onion (s)
• 0.25 ¼ celeriac
• 1 tablespoon tomato paste
• 1 large can (s) tomato (s), peeled or 5-6 large sun-ripened tomatoes
• 1 bay leaf
• salt
• Parmesan, grated (possibly mixed with Pecorino)
• parsley
• 400 g pasta (taliatelle)

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Instructions

1. Chop the onion, carrot and celery and then put in an electric chopper and chop as small as possible.
2. Put the oil in a thick-bottomed saucepan and let it get hot. Now put the chopped vegetables in the pot and sweat, but don`t let them turn brown. Add the tomato paste and let it sweat briefly. Add the tomatoes and reduce the heat. Simmer for 3/4 hour to 1 hour and season with salt. Remove the tomato skin from fresh tomatoes or peel the tomatoes beforehand. Personally, I put the tomatoes through the meat grinder so that they become more liquid. Add the bay leaf 10 minutes before the end of the cooking time. Not beforehand, otherwise too many bitter substances will be released.
3. Correct and important: do not add any pepper or garlic, the sauce has been handed down from generations in southern Italy, was a poor man`s meal and only tastes really great when it has been through for a day.
4. I recommend the sauce with cooked tagliatelle made from noodle nests. Scatter parmesan and freshly chopped coarse parsley over the top.