Audrey Hepburn's Favorite Spaghetti Al Pomodoro

Ingredients

• 1 small onion
• 2 garlic cloves
• 2 carrots
• 2 stalks celery
• 2 (16 ounce) cans of prepeeled roma tomatoes
• 1 bunch fresh basil, washed
• 2-4 ounces virgin olive oil
• 1 (16 ounce) box spaghetti noodles
• 4-8 ounces freshly grated parmesan cheese

Directions

1. 1

   Peel and dice the small onion, garlic, carrots, celery and put into a large pot.

2. 2

   Add 2 large cans of Italian pelati [prepeeled roma tomatoes].

3. 3

   Add 1/2 of the bunch of basil with leaves left whole.

4. 4

   Add a long drizzle of olive oil.

5. 5

   Simmer on low for 45 minutes.

6. 6

   Turn off heat and let it rest at least 15 minutes.

7. 7

   Cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core].

8. 8

   Place pasta on large serving bowl or plate.

9. 9

   Pour sauce over.

10. 10

    Cut carefully the other 1/2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese.