INGREDIENTS
2
Carrots, Medium
1 stick
Celery
1/2 cup
Fesh basil
2
Garlic cloves
1
Leek
400 g
Mushrooms, half half mixed
1
Onion, Small
2 tbsp
Oregano, Dried
400 g
Tomatoes
2 tbsp
Tomato puree
2 tbsp
Balsamic vinegar
140 g
Linguine or spaghetti
1 pinch
Sea salt and black pepper
1 tbsp
Olive oil
1
Parmesan to serve