Timing – 1.30h
– 1 Clove of Garlic
– 1 Red Onion
– Bunch of Basil
– 350g of Italian Tomato Sauce
– Extra Virgin Olive Oil
– Salt & Pepper
Start by chopping your Onion and Garlic finely. Place a casserole on medium-low heat and add a splash of E.v. Olive oil (Italian splash is mean more than you think) then add your onion and garlic and cook them until soft and translucent (about 15 min).
At this point you can add 2-3 basil leaf and after a minute your tomato Sauce.
Then add your salt and peeper as desire.
Keep cooking the tomato Sauce for at least 60 minutes.
The secret for a good tomato sauce is the caramelization of the natural tomato sugar, by reducing all the liquid we are give to the sauce a nice sweat back taste and we reduce the acidity of the tomato.
Keep the sauce on a medium heat and when completely reduce and getting ticker add vegetable stock. Repeat multiple times.
You can add your pasta into the boiling water. You can use a dried pasta as Spaghetti, Rigatoni or Bucatini or a filled pasta as Tortelli- Ravioli or Tagliatelle.
In this case I used a green pasta dough made with spinach and filled with ricotta and spinach, a delicious vegetarian meal.
Add your mozzarella on top of your pasta and then add some basil leaves.
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