First heat some pasta bowls ready for serving.
Then in a large saucepan heat 2.25 litres of salted water and bring it up to a good fierce boil, then add the pasta and boil briskly, uncovered for 9-10 minutes until al dente. Place the chopped tomatoes and the Ragù sauce in a small saucepan and mix thoroughly and heat gently until simmering then stir in the basil and some seasoning.
(If you forget to take the Ragu sauce from the freezer in time to defrost it, don’t worry, you can heat it with the tomatoes - from frozen - just make sure its bubbling hot). When the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging.
Now quickly return it to the saucepan and stir in the Bolognese sauce. Serve in hot pasta bowls with plenty of freshly grated Parmigiano Reggiano to sprinkle.
Pasta for all our Cookery School recipes from the Martelli family, air-dried in huge lofts in Lari, Tuscany.
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