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Note: When I heard Audreys son, Sean Hepburn Ferrer, had released a book about his mother, I couldnt wait to give it a read.
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An Elegant Spirit includes a recipe for what Ferrer says was his mums favourite dish, Spaghetti al Pomodoro.
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Its a fairly standard tomato sauce recipe, with the exception of the cooking time: Ferrrer says to simmer the sauce on low for about 45 minutes before eating.
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In my opinion, the best and most authentic-tasting tomato sauces are always cooked for a long time, so Im taking this as proof Audrey knew what she was doing in the kitchen.
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Just another thing to love about her!
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My recipe for Spaghetti al Pomodoro is very similar to Audreys but with a few adjustments and additions.
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The recipe is so simple you dont even need to chop up the tomatoes.
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They should fall apart as the sauce cooks.
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1.
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Bring a pot of water to boil.
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Lightly cut a small cross on both ends of each Roma tomato, then briefly boil them until the skins start to peel away from the flesh of the tomatoes.
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Remove them from the water using a slotted spoon and place on a plate.
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Wait for the tomatoes to cool and then peel them and discard the skins.
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2.
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Mix together the tomatoes, onion, garlic, carrot, celery, olive oil, sugar and salt in a large pot.
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Bring to a boil then lower heat and simmer on a low heat for at least 45 minutes, stirring occasionally.
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3.
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Serve over al dente pasta, with lots of cheese and the chopped basil.
