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Updated at: Thu, 17 Aug 2023 00:08:11 GMT

Step 1

To make the soffrito, chop up 1 carrot, 100g onion and 1 celery stalk (including the leaves!).

Step 2

Add all of these into the base of a hand blender with 100ml of extra virgin olive oil, until it becomes beautiful and creamy, like a puree. This will form a flavoursome base for your tomato basil pasta sauce.

Step 3

Next, turn the stove on to a very gentle heat and place the pot on top. Add 3-4 tablespoons of EVOO and pour in the soffrito mix.

Step 4

Gently stir the soffrito so it covers the base of the pot, cover it with a lid and leave it to simmer for 15-20 minutes.

Step 5

After ten minutes, the soffrito will start to darken in colour. Stir it using a wooden spoon (making sure it is not burning) and then leave it to simmer for at least another 5 minutes.

Step 6

When the soffrito is ready, mix through the tomato passata and stir very well using a wooden spoon.

Step 7

Sprinkle 10g/2.2 teaspoons of rock salt and some black pepper and mix through.

Step 8

Now, just cover the tomato basil pasta sauce with a lid and leave it to simmer slowly for 1-1.5hr, remembering to stir it every now and then.

Step 9

After 1hr, remove the lid and leave it for another 30-45min, simmering it without the lid.

Step 10

VINCENZO’S PLATE It is important to let the sauce simmer without the lid so that the sauce does not become watery and by uncovering it, the steam will leave the pot and allow the sauce to thicken even more.

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