A basic tomato sauce that can used with pasta, meatballs, or on grilled chicken or lamb.
Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown.
Add the tomatoes, basil, bay leaves, tomato purée, water, salt and freshly ground black pepper.
Mix well, cover with a lid and allow to simmer on a low heat for approximately 2 hours. (Make sure you stir occasionally).
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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