Finely chop the onions, pepper, garlic and carrot.
Put the oil into an ovenproof dish, add the chopped vegetables and cook on the hob until softened.
Add the tomatoes, purée, red wine, sugar, oregano and season with salt and pepper.
Cover and cook for at least 2 hours.
Cooking the Pasta
Three-quarter fill a pasta pan or extra-large saucepan with water.
Add a teaspoon of salt and bring it to a rapid, rolling boil.
Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
Drain the pasta into a colander over the sink.
Pasta with Tomato Sauce
Shake the colander then tip the pasta into a serving dish
Add a little oil and stir the pasta to prevent it sticking.
Serve immediately with the tomato sauce on top or in a separate dish.
Equipment
Large ovenproof dish, pasta pan or extra-large saucepan, colander and large serving dish.
Temperature
160°C/Fan 140°C/250°F/Gas 1
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