Spaghetti with Neapolitan sauce

Name: Spaghetti with Neapolitan sauce
Yield: 5 servings
Cuisine: Boil
Ingredients: 500.00 g pasta spaghetti; oil; 1.00 onion large, chopped; 2.00 garlic large cloves, crushed; 1.00 celery stalks chopped; 25.00 ml margarine; 410.00 g tomatoes chopped; 25.00 ml tomato paste; salt and freshly ground black pepper to taste; 5.00 ml sugar; 10.00 ml fresh basil; 25.00 ml fresh parsley chopped; ham or chicken or vegetables

5 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (13)

500.00 g	pasta — spaghetti
	oil
1.00	onion — large, chopped
2.00	garlic — large cloves, crushed
1.00	celery stalks — chopped
25.00 ml	margarine
410.00 g	tomatoes — chopped
25.00 ml	tomato paste
	salt and freshly ground black pepper — to taste
5.00 ml	sugar
10.00 ml	fresh basil
25.00 ml	fresh parsley — chopped
	ham — or chicken or vegetables

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Method:

1. Cook spaghetti as directed on packet, drain and toss in a little oil.
2. Fry onion, garlic and celery in oil until onion is tender but not brown. Add tomatoes, tomato paste, salt, pepper, sugar and basil. Turn down heat and simmer for about 20 minutes. Stir in parsley.
3. Pour sauce over cooked spaghetti and toss through. Any cooked, sliced, lean ham, chicken (without skin) or any vegetable of your choice may be added.