Tomato, basil and Parmesan pasta

Serves: 4

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Total Time: 105

Prep Time: 45

Cook Time: 60

• For the sauce
• 2 tablespoon(s) olive oil
• 2  carrots, diced
• 1 large onion, diced
• 2  celery stalks, diced
• 1  bay leaf
• 250 ml dry white wine
• 300 ml (½ pint) hot vegetable stock
• 2  x 400g cans chopped tomatoes
• 1 teaspoon(s) caster sugar (to taste)
• For the pasta
• 300 gram(s) pasta - we used linguine
• 1 small handful basil leaves, roughly torn
• 50 gram(s) finely grated Parmesan to serve

Method

1. Preheat the oven to 180°C (160°C fan) mark 4. Heat the oil in a flameproof, ovenproof casserole on the hob. Add the carrots, onion, celery and bay leaf and season to taste. Cook gently for 15-20min, stirring occasionally, until soft and golden.
2. Add the wine, stock and tomatoes. Bring to the boil, then cover and cook in the oven for 20min. Remove the lid and cook for a further 20min until the sauce is thick. Taste the sauce - if it's a little acidic, add the caster sugar.
3. Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, then toss the sauce into the pasta with the basil leaves. Divide among four warm plates, and serve with Parmesan to sprinkle over.
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