Godfather pasta sauce

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The often rather underrated element of gangster movies is the saliva-nabbing selection of great Italian food that’s on display.
We’ve already told you how to reproduce the Cotswold House Hotel.

Created by on 05/12/2016

  • Prep Time: 25m
  • Cook Time: 20m
  • Total Time: 45m

Ingredienser

  • 50 milliliter rapeseed oil
  • 1 bunch of curly parsley
  • 2 knivspidser of salt
  • 150 milliliter red wine
  • 250 milliliter white chicken stock
  • 500 gram vine ripened tomatoes or a can of quality tinned tomatoes
  • 1 spiseske of tomato puree
  • 2 cloves of garlic (crushed)
  • 2 bay leaves
  • 2 sprigs of thyme
  • 2 sticks celery (finely diced)
  • 1 medium sized carrot (finely diced)
  • 3 onions (finely diced)
  • Grind of fresh black pepper

Indstruktioner

  1. Place your frying pan onto a medium heat and add the oil.
  2. Peel and dice all vegetables to a similar size. Place the onion into your pan first, add the salt, cover and cook for five minutes until soft and with no colour.
  3. Add carrot, celery and garlic and continue to cook for another three to five minutes until these soften.
  4. Add the thyme, bay leaves and tomato puree, and cook for a further two minutes.
  5. Turn the heat up to high and add the red wine allowing this to reduce to almost nothing.
  6. Now add the tomatoes and stock, bring to the boil, then reduce the heat to medium and cover with a lid and allow to cook for fifteen minutes.
  7. Uncover and allow this to reduce a little.
  8. To Finish Take your favourite egg pasta and cook in salted boiling water. When cooked drain and add to the pan with the sauce. Roughly chop the parsley, season to taste with a little salt and fresh black pepper, sprinkle with the parsley and serve.