Sugo Di Pomodoro Fresco - cooking recipe

Ingredients

1 1/2 kg roma tomatoes (or equivlent canned tomatoes)
3 tablespoons olive oil
1 small carrot, finely diced
1 large red onion, finely diced (brown works ok too)
2 sticks celery, finely diced
3 garlic cloves, crushed
375 g tomato paste
1 teaspoon brown sugar
2 cups chicken stock or 2 cups vegetable stock
salt & pepper

Preparation

Cut a cross in the pointy end of each tomato and place into boiling water for 2-3 minutes. Remove from water and set aside to cool. Remove skins and discard. Chop the tomatoes into 1cm sized pieces.
Heat olive oil in a large saucepan, add carrot, onion, celery and garlic and cook uncovered on medium for 5 minutes, stirring occasionally.
Stir in tomato paste and cook for 1 minute.
Stir in tomatoes, brown sugar and stock and bring to the boil, stirring continually.
Reduce head and simmer uncovered for 10 minutes, stirring occasionally.
Season with salt & pepper and using a stab mixer, puree the sauce until smooth.
Serve with prepared pasta of your choosing.
OPTIONS:
Add fresh herbs such as oregano, flat leaf parsley or basil.
Add 500g pork&veal mince to make it into a bolagnaise.
Can be used for parmigiana.