INGREDIENTS
- ½ cup Olive Oil
- 1 cup Red Wine
- 1 cup finely chopped Onions
- ½ cup optional, chopped Celery
- ½ cup optional, chopped Carrots
- 2 Bay Leaves
- 2 cups Tomato Paste
- 5 cups Water
METHOD
- Sautee the onions along with the bones (if you wish add carrots & celery) and the garlic in olive oil until translucent and then add the bay leaves and the basil and the wine, evaporate the alcohol well.
- Add the tomato paste and the water, season with some salt and pepper and simmer for about 1 and half hour at a very low fire.
- Strain the sauce to remove all unnecessary debris and toss with your favourite shape of pasta adding butter or olive oil and grated cheese to your liking.