Spaghetti with Tomato Sauce

A great pasta dish for any occasion:

Remove the skin from the carrot, rinse and grate coarsely on the vegetable grater. Clean and rinse the celeriac and cut into thin slices. Remove the skin from the onion and chop finely. Remove the skin from the garlic.

Blanch (scald) the tomatoes, remove the skin, seeds and roughly chop them.

In a wide saucepan, heat the olive oil. Sauté the onion, add the grated carrots and the celery. Squeeze the garlic over it and sauté everything together over medium heat for about 5 minutes, stirring occasionally.

Fold in the paradeis pulp. Add the tomatoes, the bay leaf spice and season with oregano, salt and pepper. Cover the lid and simmer at low temperature for 30 minutes.

Cook the spaghetti in enough boiling salted water for about 8 minutes “al dente”. Rinse the basil, pluck the leaves and cut into fine strips.

Season the Paradeiser sauce and add more seasoning if necessary. Remove and discard the bay leaf seasoning. Fold in the basil. Pour the spaghetti into a colander, drain well, and combine with the tomato sauce in a heated baking dish. S ofort to the table. If desired, offer Parmesan cheese with it.

This popular sauce tastes exceptionally good with ripe free-range tomatoes.

-bochum. En) :Addition : : Duration of preparation: : 1 hour.

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