Tomato sauce with olive oil and chopped vegetables with marjoram and two cheeses from Essentials of Classic Italian Cooking (page 153) by Marcella Hazan

  • celery
  • tomatoes
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute bucatini or perciatelli pasta for spaghetti pasta.

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Notes about this recipe

  • Eat Your Books

    Can substitute bucatini or perciatelli pasta for spaghetti pasta.

  • SpatulaCity on October 23, 2023

    All the cheese, please! As someone who loves mounds of Parmesan, I thought the addition of parm and pecorino directly into the sauce was a great move. The marjoram adds a touch of earthy nuance, but is barely discernible. With the carrots and onion, this is a slightly sweeter sauce, which is great if you don’t care for the overly acidic tomato sauces of yore. Because the veg doesn’t go through a sweating stage primarily, some bits retain their crunchiness. Not sure if I didn’t measure my tomatoes correctly, or possibly simmered too long or at too high of a heat, but there was barely enough sauce for 8oz of spaghetti. I will make again, though possibly cut down on the carrot in effort to cut the sweetness, and sweat the veg for a few min first.

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