Spaghetti with Tomato, Carrots, Celery and Onions

Spaghetti al Pomodoro

Carrots and celery give a rich sweet flavor to this tomato sauce. Make sure to Sauté the vegetables until they begin to lightly brown otherwise they will simply steam in the tomato sauce rather than creating a rich flavor base.

Total Time from Start to Finish: 1 hour and 30 minutes


  • 4 tablespoons butter
  • ¼ cup yellow onion, finely chopped
  • ¼ cup carrots, peeled and finely chopped
  • ¼ cup celery, peeled and finely chopped
  • 2 cups canned whole peeled tomatoes with their juice, coarsely chopped
  • Salt
  • 1 pound spaghetti
  • cup Parmigiano-Reggiano, freshly grated


  1. Put the butter, onion, carrots, and celery in a 4- to 5-quart saucepan over medium low heat. Sauté until the vegetables begin to brown lightly, 10 to 15 minutes.
  2. Add the tomatoes, season with salt and cook until the tomatoes are no longer watery and the butter separates from them, 30 to 40 minutes. Remove from the heat and set aside. The sauce may be prepared ahead of time up to this point and refrigerated or even frozen.
  3. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils add 2 tablespoons salt, add the spaghetti, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well, toss with the sauce and the Parmigiano-Reggiano and serve at once.
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