Categories: Italian, Main Dish, Pasta Sauce, Vegetarian
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup finely chopped onion
- 2 sprigs fresh flat leaf parsley , leaves only, finely chopped
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1 -2 garlic clove , finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt (or to taste)
- 1/2 cup dry white wine
- 3 1/2 cups chopped canned tomatoes with juice
- 1 lb dried spaghetti
- freshly grated parmigiano-reggiano cheese or pecorino romano cheese
Directions
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Heat olive oil in a large saucepan with the onions, parsley, carrots, celery, garlic, red pepper flakes, and ½ teaspoon salt.
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Saute/stir over medium heat until the vegetables are very soft without allowing them to brown, 20-25 minutes.
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Add in the wine; increase heat and let the wine all but evaporate, stirring often.
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Add in the tomatoes and 1 cup water; cover, bring to a boil; then decrease heat to maintain a gentle simmer; cook 30 minutes.
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Puree the sauce with an immersion blender.
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Bring a large pot of water to a boil; add salt and spaghetti; cook, stirring often, until al dente.
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Drain spaghetti and transfer to a heated serving bowl into which you have ladled some of the sauce topped with a sprinkle of grated cheese.
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Top the spaghetti with more sauce and another sprinkling of cheese.
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The pasta should be well napped but not swimming in sauce; serve immediately.
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Pass extra sauce and cheese at the table.