Adriano's tomato sauce

Ingredients for 4 servings:

• 3 tbsp olive oil
• 1 large carrot(s)
• 1 large onion(s)
• ¼ celeriac
• 1 tbsp tomato paste
• 1 large can of peeled tomatoes or 5-6 sun-ripened large tomatoes
• 1 bay leaf
• Salt
• Parmesan, grated (mixed with Pecorino if desired)
• Parsley
• 400 g pasta (tagliatelle)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Very fruity tomato sauce from southern Italy, pasta sauce

Finely chop the onion, carrot, and celery, then place it in an electric chopper and chop as finely as possible. Add oil to a heavy-bottomed pot and heat until hot. Now add the chopped vegetables to the pot and sauté, but do not allow them to brown. Add the tomato paste and sauté briefly. Add the tomatoes and reduce the heat to low. Simmer for 3/4 to 1 hour and season with salt. If using fresh tomatoes, remove the skins or peel the tomatoes first. I personally put the tomatoes through a meat grinder to make them more “liquid.” Add the bay leaf 10 minutes before the end of the cooking time. Not before, otherwise too many bitter substances will be released. Correct and important: Do not add pepper or garlic. The sauce has been handed down this way for generations in southern Italy. It was a “poor man’s food” and only tastes truly delicious after it has been left to stand for a day. I recommend this sauce with al dente tagliatelle made from pasta nests. Sprinkle with Parmesan cheese and freshly chopped parsley.