This easy and quick sauce is wonderful with short pasta such a spend and farfalle, rice or with breadcrumbed meats. It also tastes fantastic with sardines. You can make more and freeze it.
1 carrot, grated
1 onion, fine chopped
1 stick celery, finely chopped
1 thyme branch, leaves only
2tbsp white wine vinegar
salt and pepper
Heat a drizzle of olive oil in a pan, add the carrot, onion and celery and sweat for a few minutes.
Add the passata, thyme leaves and sugar then cook, partially covered with a lid, for 25 minutes, stirring regularly.
Add the vinegar and season to taste, then mix well. Remove from the heat and use or store.