Ingredients

• 2 lbs fresh tomatoes, or 2 (14 ozs.) can plum tomatoes with juice, chopped.
• 1 medium onion, finely chopped.
• 1 medium carrot, finely chopped.
• 1 stalk celery, diced.
• 2/3 cup - dry white wine (optional).
• parsley springs.
• pinch of sugar.
• 1 tbsp - chopped fresh oregano.
• 12 ozs pasta of your choice.
• freshly grated parmesan cheese to serve (optional).
• salt and freshly ground pepper.

How to Make Pasta Napolitana

• Put vegetables, wine, parsley, salt, pepper and sugar in a medium saucepan.
• Bring to a boil and simmer, half covered for 45 mins until very thick, stirring occasionally.
• Pass mixture through a sieve or puree in a blender and sieve to remove the tomato seeds.
• Stir in the chopped oregano, then taste and adjust the seasoning, if necessary.
• Reheat gently.
• Bring a large pan of salted water to a boil and cook pasta according to package instructions until tender but firm to the bite.
• Drain well and toss with the hot sauce.
• Serve at once, with grated Parmesan cheese if desired.