A rich, deeply savory tomato sauce is where this dish earns its comfort-food reputation, built on a slow-cooked base of onion, carrot, and celery softened until sweet, then deepened with garlic, tomato paste cooked to a brick-red hue, and a splash of dry red wine for backbone. Crushed and diced tomatoes simmer low and slow with oregano, basil, and a pinch of red pepper flakes until the sauce thickens into something glossy and full-bodied. Tossed straight into the pot with al dente spaghetti, the noodles soak up every bit of that sauce, finished with torn fresh basil and a generous shower of Parmesan. It's hearty, satisfying, and full of classic Italian-American flavor in every forkful. This version fits neatly into a vegetarian kitchen, no compromise on flavor or comfort. Simple pantry staples and a long simmer do all the heavy lifting here, making it a weeknight staple worth putting on repeat.
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Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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