Shell pasta with celery

Ingredients for 4 servings:

• 500 g pasta (shell pasta or other)
• 150 g bacon, diced
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• Salt
• 2 carrots
• 6 stalk(s) Celery
• 1 small can of tomatoes, peeled
• 300 ml meat broth, hot
• 3 tbsp tomato paste
• pepper
• 1 pinch(s) of sugar
• 100 ml white wine
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Boil salted water for the pasta. Dice the onion and crush the garlic with a little salt. Cut the carrots into small cubes (1/2 cm), and the celery into 1/2 cm pieces. Cut the canned tomatoes into smaller pieces as well. Heat a pan and fry the bacon. Add the onions and garlic and fry for 5 minutes until golden brown. Meanwhile, add the pasta to the boiling water (follow the package instructions). Add the carrots, celery, and tomatoes (with their juice) to the pan, toss briefly, then add the stock. Stir in the tomato paste, season with salt, pepper, and sugar. Cover and simmer over low heat for 10 minutes. Then add the wine and butter to the sauce and bring back to a boil. Drain the pasta and let it drain. Then add the pasta to the sauce. If you like, you can sprinkle the pasta with Parmesan cheese.