6 tablespoons |
extra-virgin olive oil |
2 |
celery stalks, cut into 5 mm pieces |
1 |
red or white onion, cut into 5 mm pieces |
2 |
carrots, cut into 5 mm dice |
1 |
garlic clove, lightly crushed in its skin |
1 palm-sized piece |
see method for ingredients |
or 2 slices |
streaky un-smoked bacon |
or 1 |
italian sausage |
1 |
bay leaf |
|
salt and freshly ground black pepper |
300g |
see method for ingredients, soaked in water overnight, then drained |
1 |
mazzetto aromatico, (small bunch of herbs tied with string) of parsley, rosemary, marjoram and thyme |
2 |
ripe tomatoes, skinned and quartered |
1.2 litres |
hot vegetable or chicken stock |
1 teaspoon |
bicarbonate of soda |
300g |
dried pasta, such as penne, some broken lengths or fresh pasta, such as maltagliati or cavatelli |