4 tablespoons olive oil 450g tomatoes roughly chopped 1 onion quartered 1 carrot chopped 1 stick celery chopped 1 leek chopped 750ml stock 40g flour 375g ribbon noodles 100g butter 20g breadcrumbs 3 tablespoons chopped pine nuts 1 tablespoon sugar
To make the sauce heat the oil and sauté the vegetables briefly in it. Add a little stock and simmer for 15 minutes. Pass through a sieve. Make up to 1 litre with stock. Mix the flour with a little cold water and use to bind the sauce. Allow to simmer for 7 minutes. Keep the sauce hot. Cook the noodles in plenty of boiling salted water for about 10 minutes until tender. Drain and arrange in a hot dish. Pour the tomato sauce over them and keep hot. Melt the butter in a frying pan add the breadcrumbs chopped pine nuts and sugar and brown lightly. Scatter over the noodles.