Audrey Hepburn'S Favorite Spaghetti Al Pomodoro - cooking recipe

Ingredients

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

Preparation

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 heat and let it rest at least 15 minutes.
Cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core].
Place pasta on large serving bowl or plate.
Pour sauce over.
Cut carefully the other 1/2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese.