Spaghetti al Pomodoro

It seems like every good cook knows how to make a sauce, and that's why I chose this recipe. Every good Italian mama has their signature sauce, and I am neither Italian or a mama, so I gave this recipe a whirl. Audrey Hepburn was at least a mama after all.
The sauce does take awhile so give yourself a few hours to make it.

Ingredients
3 lbs vine-ripened tomatoes, coarsely diced
1 onion, peeled and left whole
1 stalk of celery, cleaned
1 carrot, cleaned left whole
6 basil leaves, chopped
extra virgin olive oil
pinch of sugar
salt
pepper
1 lb of spaghetti
Parmigiano- Reggiano

Directions
In a large pot, with a lid over it, cook tomatos, onion, celery, and carrot for 10 minutes.
Remove lid and keep at a boil for another 10 to 15 minutes and stir with a wooden spoon.
Lower the heat to a medium-low and add basil leaves and a drizzle of oil.
Cook off liquids until sauce craters instead of bubbles.
Remove large chunks from sauce, remove pot from heat and let it cool.
With a stainless steel food mill run sauce through to remove skins and seeds, while mixing in the vegetables.
Add another drizzle of oil, sugar and season with salt and pepper.
Cook spaghetti al dente, drain, mix with sauce.
Top with grated cheese.

Changes I made!

I need to learn how to season because my sauce needed a little something, but not sure what, probably just more salt and pepper.
Also, I do not own a food mill, so I used a strainer and spoon to get the sauce out.

This recipe comes from Audrey at Home.

Comments

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