Summary

Ingredients

• 500 g pasta (spahetti)
• 2 tablespoon olive oil
• 170 g bacon (pancetta), cut into strips, diced
• 1 onion (s), finely diced
• some celeriac, diced
• 1 carrot (s), diced
• 3 cloves garlic, chopped
• 2 chilli pepper (s), red, chopped
• 2 tablespoon tomato paste
• 350 ml tomato juice
• 1 bunch basil, cut into strips
• Parmesan, grated
• salt
• pepper
• sugar

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Instructions

1. Heat the olive oil in a high-rimmed pan, leave out the pancetta or bacon for a few minutes. Add onions, carrots and celery and sauté for 3-4 minutes. Sprinkle with garlic and chilli. Stir in tomato paste and caramelize a little. Pour in the tomato juice and simmer for about 12-15 minutes. Season the sauce to taste. Cook the spaghetti molto al dente, drain it and let it steep in the sauce for 1-2 minutes. Mix the basil and parmesan cheese. Sprinkle the basil / parmesan mixture on the spaghetti before serving.