Spaghetti With “Authentic” Roman Tomato Sauce - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1/4 cup finely chopped onion
2 sprigs fresh flat leaf parsley, leaves only, finely chopped
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 -2 garlic clove, finely chopped
1/4 teaspoon crushed red pepper flakes
1 teaspoon sea salt (or to taste)
1/2 cup dry white wine
3 1/2 cups chopped canned tomatoes with juice
1 lb dried spaghetti
freshly grated parmigiano-reggiano cheese or pecorino romano cheese

Preparation

Heat olive oil in a large saucepan with the onions, parsley, carrots, celery, garlic, red pepper flakes, and 1/2 teaspoon salt.
Saute/stir over medium heat until the vegetables are very soft without allowing them to brown, 20-25 minutes.
Add in the wine; increase heat and let the wine all but evaporate, stirring often.
Add in the tomatoes and 1 cup water; cover, bring to a boil; then decrease heat to maintain a gentle simmer; cook 30 minutes.
Puree the sauce with an immersion blender.
Bring a large pot of water to a boil; add salt and spaghetti; cook, stirring often, until al dente.
Drain spaghetti and transfer to a heated serving bowl into which you have ladled some of the sauce topped with a sprinkle of grated cheese.
Top the spaghetti with more sauce and another sprinkling of cheese.
The pasta should be well napped but not swimming in sauce; serve immediately.
Pass extra sauce and cheese at the table.