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One Dish Meal
Audrey Hepburn's Favorite Spaghetti Al Pomodoro
from her son Sean's memoir: Audrey Hepburn, An Elegant Spirit
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(16 ounce) cans of prepeeled
ounces virgin olive oil
(16 ounce) box
ounces freshly grated
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.
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