INGREDIENTS

• •2 Tbsp Hanaa Sunflower Oil

  •2 cans Hanaa chopped tomatoes with onion and Basilica

  •1 Tbsp Butter

  •1 small onion, finely chopped in blender

  •1 large carrot, finely chopped in blender

  •2 stalks of celery, finely chopped in blender

  •2-3 cloves of garlic, crushed

  •1 Tbsp dried oregano

  •Salt and pepper to taste

PREPARATION

1.Add the butter and Hanaa Sunflower oil to a pot and melt.

2. Add in the onion and cook on a medium heat for 2-3 minutes until it starts to soften.

3.Add the carrots, celery and garlic and fry for another couple of minutes, stirring regularly.

4.Pour in the chopped tomatoes, and dried oregano and mix well.

5.Cook on a high simmer for 10-12 minutes before serving with cooked spaghetti.

6.Season with salt and pepper to taste.

7.Garnish and serve hot.