Audrey Hepburn's Spaghetti Al Pomodoro

It really was the favorite dish of everyone's favorite dish...this recipe is from her son's memoir:
Audrey Hepburn, An Elegant Spirit.

1 small onion
2 garlic cloves
2 carrots
2 stalks celery
2 (16 ounce) cans of prepeeled roma tomatoes
1 bunch fresh basil, washed
2 -4 ounces virgin olive oil
1 (16 ounce) box spaghetti noodles
4 -8 ounces freshly grated parmesan cheese


Directions:

Peel and dice the small onion, garlic, carrots, celery and put into a large pot. Add 2 large cans of Italian pelati [prepeeled roma tomatoes]. Add 1/2 of the bunch of basil with leaves left whole. Add a long drizzle of olive oil.
Simmer on low for 45 minutes.Turn off the heat and let it sit at least 15 minutes.Cook one package of spaghetti noodles [or angel hair] until al dente. Place pasta in large serving bowl or plate, pour sauce over the top.
Cut the other 1/2 of basil and sprinkle over the sauce and pasta with a lot of freshly grated parmagiana reggiano cheese.