Summary

Ingredients

• 400 g pasta
• 500 g tomato (s), nice ripe or peeled from the dode
• 25 g carrot (s), cut into cubes
• 10 g onion (s), cut into cubes
• 10 g celery, cut into cubes
• 2 clove (s) garlic, crushed
• 5 stalk / s basil
• 5 stems parsley
• 6 tablespoon olive oil
• Salt and pepper, whiter from the mill
• sugar
• 8 teaspoons sheep`s cheese, grated (pecorino)

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Instructions

1. Put 4 tablespoons of oil, the peeled and cut tomatoes and all the vegetables, the parsley and basil leaves, roughly torn with your fingers, as well as salt, pepper and sugar in a medium-sized saucepan. Mix the ingredients well, put the lid on the pan and simmer for 30 minutes over a very low heat, stirring occasionally.
2. Remove from heat, let cool and strain the sauce. Flavor the sauce with the spices vigorously and if it is too runny, let the sauce simmer a little longer.
3. Prepare the pasta according to the instructions. Mix the pasta with 2 tablespoons of good olive oil and add to the tomato sauce. Serve sprinkled with pecorino cheese.