A basic tomato sauce recipe.
Spaghetti with Tomatoes, Carrots, and Celery
- 4 Tbs butter
- 1/4 cup finely chopped yellow onion
- 1 small carrot, finely diced
- 1 small stalk of celery, finely diced
- 2 cups canned, whole, peeled tomatoes, with their juice, coarsely chopped
- 1/3 cup freshly grated parmigiano-reggiano cheese
- Melt the butter in a saucepan over a medium-low heat. Add the onion and cook until it has turned a golden color.
- Add the carrots and celery, and continue cooking until they are lightly colored.
- Add the tomatoes, season with salt and cook until they have reduced and separated from the butter (about 20-30 minutes).
- Remove from heat.
- Bring 4 quarts of water to a boil in a large pot, add 1 Tbs of salt, and drop in the pasta all at once, stirring until the pasta is submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the pasta for one minute.
- When the pasta is almost done, return the sauce to a medium heat.
- Once the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese.
- Serve at once.
Note: This sauce is also good with penne or fusilli.
Make a large amount of this sauce and freeze in batches of 2.5 cups. You can then pull it out to use as the base for other pasta sauces.
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