1 small onion, peeled & diced
2 cloves of garlic, minced
2 stalks of celery, chopped
500 g Roma tomatoes
2 ro 3 tbsp virgin olive oil
100 g reggiano (Parmesan) cheese
bunch of fresh basil, well washed & cut with scissors to prevent bruising
In a large saucepan cook onion and garlic. Add Roma tomatoes and fresh basil. Add long drizzle of olive oil and simmer for 45 minutes. Turn off and let stand 15 minutes. Serve over one box of pasta cooked al dente with lots of fresh reggiano cheese and other half of basil.