2 tbsp olive oil
2 onions, finely chopped
4 celery sticks, finely chopped
125 g mushrooms, wiped and sliced
400 g can chopped tomatoes
150 ml dry white wine
150 ml gluten free vegetable stock
1 tbsp fresh marjoram, chopped finely
salt and freshly ground black pepper
50 g cooked ham, chopped
500 g gluten free pasta
2 onions, finely chopped
4 celery sticks, finely chopped
125 g mushrooms, wiped and sliced
400 g can chopped tomatoes
150 ml dry white wine
150 ml gluten free vegetable stock
1 tbsp fresh marjoram, chopped finely
salt and freshly ground black pepper
50 g cooked ham, chopped
500 g gluten free pasta
method
1. Heat the oil in a heavy based saucepan, gently fry the onion and celery until soft.
2. Add the mushrooms and cook for a further 2 minutes.
3. Add the tomatoes, stock, wine, marjoram and seasoning.
4. Bring to the boil slowly and simmer gently for 20 - 30 minutes.
5. Meanwhile cook the pasta as per the pack instructions.
6. Add the ham to the sauce just before serving.
7. Strain the pasta. Pour over the sauce and serve immediately.
2. Add the mushrooms and cook for a further 2 minutes.
3. Add the tomatoes, stock, wine, marjoram and seasoning.
4. Bring to the boil slowly and simmer gently for 20 - 30 minutes.
5. Meanwhile cook the pasta as per the pack instructions.
6. Add the ham to the sauce just before serving.
7. Strain the pasta. Pour over the sauce and serve immediately.
serving amount
serves: 4
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