Farfalle with Neapolitan tomato sauce

Ingredients

• 800 g chopped tomatoes
• 2 stalks petiole celery
• onion
• olive oil - 3 tbsp. l.
• carrots - 1 pc.
• 2 Art. l. grated parmesan
• 50 g smoked ham or bacon
• 200 ml dry red wine
• 1 Art. l. chopped basil
• 400 g farfalle pasta
• salt

Cooking

Step 1

Peel carrots, onions and celery. Cut the carrots into small cubes, celery into thin rings, finely chop the onion. Bacon also cut into cubes.

Step 2

Heat the oil in a saucepan or deep frying pan, fry vegetables with bacon for 2-3 minutes.

Step 3

Pour in the wine and reduce by half over high heat. Add chopped tomatoes to a bowl with vegetables, salt and pepper. Reduce heat to low and cook sauce, stirring, 30 minutes, until thickened. At the end of cooking, add chopped basil.

Step 4

Boil the farfalle in boiling salted water according to package directions, drain and pat dry. Mix with sauce and serve sprinkled with grated parmesan.