Tagliatelle - 350g
Onion - 1 (finely chopped)
Celery - 1 stick - (finely chopped)
Red pepper - 1 (seeded and diced)
Garlic - 3 cloves (crushed)
Can tomatoes - 400g can
Tomato puree - 1 tbsp
Mushrooms - 100g (diced)
Chicken soup stock - 2/3 cup
Caster sugar - 2 tsp
Mixed dry herbs - 1 tsp
Dry white wine - 4 tbsps
Lean cooked ham - 100g (diced)
Salt and pepper to taste
Parsley - 1 tbsp (chopped)
-
Bring the soup stock to a boil and
add in the onion, celery, red pepper, and garlic.
Cook until tender. About 3 to 5 minutes.
-
Add in the canned tomatoes, tomato
puree, sugar, herbs, salt, and pepper. Bring to
a boil and simmer for 30 minutes.
-
Cook the pasta in boiling salted
water until al dente. Then drain the water.
-
Put mushrooms in a separate pan
with the wine and cook for 3 to 5 minutes until
soft, and all the wine has been absorbed.
-
Now add the mushrooms and ham into
the tomato sauce, and keep on low heat.
-
Place some pasta on a plate, and
serve with the sauce.
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