Spaghetti with Tomato, Carrots, Celery and Onions from The Classic Pasta Cookbook by Giuliano Hazan
Carrots and celery give a rich sweet flavor to this tomato sauce. Make sure to Sauté the vegetables until they begin to lightly brown otherwise they will simply steam in the tomato sauce rather...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Wooden spoon
- Stove
- Colander
Ingredients
- ⅓ cup Parmigiano-Reggiano, freshly grated
- 2 cups canned whole peeled tomatoes with their juice, coarsely chopped
- 4 tablespoons butter
- ¼ cup yellow onion, finely chopped
- 1 pound spaghetti
- ¼ cup carrots, peeled and finely chopped
- ¼ cup celery, peeled and finely chopped
- Salt
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