2lbsfreshripe tomatoes, prepared as described below or 2 cups canned imported Italian plum tomatoes, cut up, with their juice
2/3cupchopped carrot
2/3cupchopped celery
2/3cupchopped onion
Salt
1/3cupextra virgin olive oil
1 to 1-1/2lbspasta
Marjoram2 tsp if fresh, 1 if dried
2tbspfreshly grated parmigiano-reggiano cheese
2tbspfreshly grated romano cheese
2tspextra virgin olive oil
Instructions
Put either the prepared fresh tomatoes or the canned in a saucepan, add the carrot, celery, onion and salt, and cook with no cover on the pan at a slow, steady simmer for 30 minutes. Stir from time to time.
Add the olive oil, raise the heat slightly to bring to a somewhat stronger simmer, and stir occasionally, while reducing the tomato to as much of a pulp as you can with the back of the spoon. Cook for 15 minutes, then taste and correct for salt.
While the sauce is simmering, add the marjoram, stir thoroughly, and simmer for another 5 minutes.
Off heat, swirl in the grated Parmesan, then the romano, then the 2 teaspoons of olive oil. Toss immediately with the pasta.