Audrey Hepburn’s Spaghetti Al Pomodoro

It really was the favorite dish of everyone’s favorite dish…this recipe is from her son’s memoir: Audrey Hepburn, An Elegant Spirit.

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

Peel and dice the small onion, garlic, carrots, celery and put into a large pot. Add 2 large cans of Italian pelati [prepeeled roma tomatoes]. Add 1/2 of the bunch of basil with leaves left whole. Add a long drizzle of olive oil.

Simmer on low for 45 minutes. Turn off the heat and let it sit at least 15 minutes. Cook one package of spaghetti noodles [or angel hair] until al dente. Place pasta in large serving bowl or plate, pour sauce over the top.

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

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