Legendary Dishes | Spaghetti alla Soffritto (pasta with vegetable sauce)

ITALY
  • 600 g onions, minced
  • 500 g passata / tomato sauce
  • 500 g spaghetti
  • 400 g carrots, minced
  • 300 g celery, minced
  • 150 ml water
  • 1 garlic bulb, minced
  • 60 ml olive oil
  • 30 g anchovies, chopped small
  • 2 parsley roots, chopped small
  • 2 parsley sprigs, chopped small
  • Black pepper, large pinch
  • Salt, large pinch

Sauté celery, garlic and onions in oil for 30 minutes, add carrots and parsley root, sauté for a further 30 minutes, until the carrots are soft.

Stir in the anchovies and seasonings, add the tomato and water and cook over a low heat for 15 minutes.

Serve with spaghetti.