Ingredients

2 lbs fresh ripe plum tomatoes
1/3 cup finely chopped yellow onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
Salt
1/4 tsp. sugar
1/2 cup olive oil

 

2 tsp. marjoram
2 tbsp. fresh Parmesan cheese
2 tbsp. fresh Romano pecorino cheese
1 tbsp. olive oil
Spaghetti

 

The making of...

1. Wash tomatoes in cold water. Cut them in half lengthwise. Cook in covered saucepan over medium heat  for 10 min.

2. Add carrots, celery, onion, 2 tsp. salt, and sugar. Cook at a steady simmer, uncovered for 30min.

3. Purée everything through food mill, return to pan, add olive oil, and simmer uncovered for 15 min. Taste and correct for salt.

4. Add marjoram and simmer 8-10 minutes. Remove from heat.

5. Add both cheeses and oil to sauce.

 

Once pasta is cooked and drained, return to pot. Pour sauce over and mix.
Serve with additional grated Parmesan cheese.

Compliments to Chef Sid!