Spaghetti With “authentic” Roman Tomato Sauce

A reportedly authentic Roman sauce, but who knows?

• Ready In: 1 hr 40 mins
• Serves: 4-6

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

Directions

1. Heat olive oil in a large saucepan with the onions, parsley, carrots, celery, garlic, red pepper flakes, and ½ teaspoon salt.
2. Saute/stir over medium heat until the vegetables are very soft without allowing them to brown, 20-25 minutes.
3. Add in the wine; increase heat and let the wine all but evaporate, stirring often.
4. Add in the tomatoes and 1 cup water; cover, bring to a boil; then decrease heat to maintain a gentle simmer; cook 30 minutes.
5. Puree the sauce with an immersion blender.
6. Bring a large pot of water to a boil; add salt and spaghetti; cook, stirring often, until al dente.
7. 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.
8. Top the spaghetti with more sauce and another sprinkling of cheese.
9. The pasta should be well napped but not swimming in sauce; serve immediately.
10. Pass extra sauce and cheese at the table.