Audrey Hepburn's Spaghetti al Pomodoro is simple to make yet a classic Italian pasta sauce that combines only the best organic ingredients with organic pasta.
In a large covered metal pan over high heat, cook the tomatoes, onion, celery, and carrot for about 10-12 minutes to soften the vegetables.
Remove the lid from the metal pan and continue simmering for another 10 to 15 minutes, stirring off and on with a wooden spoon.
Lower the heat to low and add the chopped fresh basil and drizzle some of extra virgin olive oil. Continue to cook until there are no water bubbles remaining, just small craters of actual sauce.
A stainless-steel food mill or immersion tool is necessary to puree the sauce. If you do not have one a food processor or blender can be substituted.
Add a drizzle of extra-virgin olive oil and adjust the bitterness with a pinch of sugar. Season with Kosher salt and Freshly ground black pepper to your own taste.
Cook the spaghetti noodles according to package directions for al dente method. Drain the pasta add to the Pomodoro Sauce, then sprinkle Parmigiano-Reggiano Cheese over the pasta. Toss the pasta and sauce well and garnish with a few torn leaves of fresh basil.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog