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1-2 fresh bay leaves 1 carrot, peeled and diced ½ tin tomatoes, liquidised 1.5 litres boiling water plus more during cooking. Piece of Parmigiano skin Black pepper and sea salt Freshly grated Parmigiano
Method Warm the extra virgin olive oil in a wide saucepan. Add the garlic clove and chilli and sauté to infuse the flavours. Add the chopped onion, celery, carrots and bay leaves and turn in the oil. Gently sauté with the lid on until the onions and celery are soft and translucent, and the carrot has started to soften. Add the sieved tomatoes and cook everything for 15 minutes or so to start to make a sauce. Now add boiling hot water and the Parmigiano rind.