In this recipe, good ol’ celery takes on a new, softer form with the addition of a few strong-flavoured ingredients like pancetta, garlic and sun-dried tomatoes. It’s simple, almost rustic in nature, and tastes marvellous.
Ingredients
- 2 tablespoons olive oil
- 1 brown onion sliced
- 100 g pancetta or bacon, finely diced (about 5-6 slices / 3.5 oz.)
- 2 garlic cloves finely diced
- 1 small red chilli deseeded and chopped
- 1 bay leaf
- 3-4 large celery sticks cut into 4cm-thick pieces
- 1 small carrot peeled and sliced
- 8-10 sun-dried tomatoes or semi-dried tomatoes, chopped
- 400 g tomatoes 1.5 cups tinned
- 1/4 cup water
- 2/3 teaspoons sea salt
Instructions
- Heat the oil in a large frying pan or a saucepan over medium-low heat. Add the onion and pancetta and cook for 8-10 minutes, until soft and golden. Add garlic, chilli, bay leaf, celery, carrot and sun-dried tomatoes and stir for 1 minute to combine and release aromas.
- Add the tinned tomatoes, water and salt and stir to combine. Bring to boil and then reduce the heat to medium-low and simmer, covered, for 40-45 minutes. Stir a couple of time while cooking.
- Serve as a side with your favourite protein main.
Nutrition
Calories: 232kcal | Carbohydrates: 15g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 703mg | Potassium: 610mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2470IU | Vitamin C: 30mg | Calcium: 56mg | Iron: 2mg
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