You will need:
- small onion, diced
- 2 chopped cloves of garlic
- 2 medium carrots, diced
- 2 diced stalks of celery
- 2 large cans of canned tomatoes in own juice
- 1 large bunch fresh Basil
- 2 tablespoons olive oil
- spaghetti from durum wheat
- salt and pepper to taste
- scientisty cheese Parmigiano Reggiano
Method of preparation:
In a large pot put onion, garlic, carrots, celery and tomatoes. Spray with olive oil. Take half bunch of Basil and tear off all the leaves from the stems (there should be about ½ Cup of leaves). Add the Basil leaves into the bowl with the vegetables. Gradually bring this mixture to a boil, stirring occasionally and “breaking up” of large tomatoes, keep on low heat for about 45 minutes.
After 45 minutes (or when the chopped vegetables are soft) turn off the fire. Let them stand for 15 minutes.
At this time, fill another large pot with 4 liters of water. Take the remaining Basil, chopped finely-finely, this will prevent loss of color (life hack!).
Salt water, when it boils put the pasta and boil until al dente (cooking time is usually indicated on the package, be careful).
Taste the sauce, add salt and pepper. Bring spaghetti, generously drenched in sauce, with grated Parmigiano Reggiano and finely chopped Basil leaves.