* 50ml Olive oil
* 2 medium Carrots, scraped and finely Diced
* 2 Celery sticks, finely Diced (include the leaves is you have them)
* 2 medium Red onions, peeled and coarsely Diced
* 4 cloves of Garlic, peeled and finely Diced, or to taste.
* 150ml Red wine or Vegetable stock
* 1 tbsp tomato purée
* 40 g Butter
* 3 Red peppers, roasted, peeled and roughly chopped
* 2 x 400 g tins chopped Tomatoes
* seasoning
* 1 teaspoon Sugar
* 250g Thomas the Tank Engine Pasta shapes
* 30g Parmesan cheese, freshly Grated (optional)

===Method===
* Heat the Oil in a deep sauté or Frying pan on a high heat.
* When hot, but not Smoking, add the Carrots, Celery, Onions and Garlic.
* Reduce the heat to medium and cook until the Onions are soft.
* Stir in the wine and tomato purée and allow to cook for 5 minutes, uncovered.
* Add the Butter, Peppers and the Tomatoes.
* Cover and Simmer slowly for 1 hour.
* Add the Sugar and Simmer gently for a further 30 minutes.
* Meanwhile, Boil up two kettles-full of water and pour into a large saucepan.
* Once the water is Boiling, add the Pasta shapes and cook for 7-8 minutes.
* When the Pasta is cooked, drain and plate immediately.
* Cover with the Sauce and serve, sprinkled with Grated Parmesan if desired.

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