Spaghetti with 'Fake' Sauce

• porce: 4-6

Ingredience

1 medium yellow onion (approx. 150g), halved and peeled

1 medium carrot (approx. 60g), peeled

1 medium portobello mushroom (approx. 85g), stem removed and gills scraped out

1 large celery stalk (approx. 40g), strings peeled

55g (60ml) extra-virgin olive oil, plus more to serve

450g bucatini or spaghetti

60g (60ml) dry white wine

170g (1 can) tomato paste

Kosher salt and ground black pepper

Optional garnish: 22g finely grated Pecorino Romano or Parmesan, fresh basil, or parsley

Pokyny

Prep the Vegetables: Using the large holes of a box grater, grate the onion halves (discarding the root ends), then the carrot, mushroom, and celery.

Sauté: In a large saucepan over medium heat, combine the 55g olive oil, the grated vegetables, and 6g (1 tsp) salt. Cook, stirring occasionally, until sizzling. Reduce heat to medium-low, cover, and cook for about 20 minutes. The vegetables should be very tender and moisture should be evaporated, but they should not be browned.

Boil Water: Meanwhile, bring 3.8 liters (4 quarts) of water to a boil in a large pot. Add 18g (1 tbsp) salt and the pasta. Cook until al dente. Reserve 350ml (1½ cups) of pasta cooking water before draining.

Deglaze and Brown: Once the vegetables are tender, add the 60g white wine. Increase heat to medium and cook uncovered, stirring occasionally, until the wine has almost entirely evaporated (3–5 minutes). Add the 170g tomato paste and 1.5g (½ tsp) pepper. Cook, stirring frequently, until the paste begins to brown and stick to the bottom of the pan (3–5 minutes).

Finish: Stir 240ml (1 cup) of the reserved pasta water into the sauce. Add the sauce to the drained pasta in the pot. Cook over medium heat, tossing with tongs for about 3 minutes until the sauce coats the noodles. Add more pasta water (15ml at a time) if the pasta seems dry.

Serve: Taste and adjust salt and pepper. Serve with a drizzle of olive oil and optional cheese or fresh herbs.