9:35 p.m. CST, January 21, 2011

Spaghetti al Sugo di Pomodoro

 

2 celery stalks - minced

1 small yellow onion - minced

1 medium carrot - minced

1/2 cup extra virgin olive oil

1 15 oz can tomato sauce

salt to taste

1 14 oz package spaghetti

parmesan to taste

 

Start a pot of water boiling for the spaghetti. Put the minced celery, onion, carrot, and extra-virgin olive oil into a large skillet and cook over low heat, stirring frequently for five minutes or until the vegetables are tender. Add the tomato sauce and salt to taste and cook for 15 minutes over low heat. Prepare the spaghetti according to package directions and drain. Add the spaghetti to the vegetable mixture in the skillet and stir together well. Top with parmesan if desired and serve. Serves 4.