Name: Spaghetti with Tomato, Carrots, Celery and Onions (Spaghetti al Pomodoro)
Total time: 1 h 30 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: ⅓ cup Parmigiano-Reggiano, freshly grated; ¼ cup celery, peeled and finely chopped; ¼ cup carrots, peeled and finely chopped; 4 tablespoons butter; ¼ cup yellow onion, finely chopped; 2 cups canned whole peeled tomatoes with their juice, coarsely chopped; 1 pound spaghetti; Salt

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

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.

Ingredients

4 tablespoons butter
¼ cup yellow onion, finely chopped
¼ cup

Method

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.
Add the tomatoes, season with salt and cook until the tomatoes are no longer watery and the butter separates f