Pasta asciutta: fresh pasta with nonna's tomato sauce

Put the oil in the pot, add the onion and the carrot: this is the soffritto.

Open the home-made tomato and add it; rinse the jar with a little water and add that too.

Salt by eye.

Add a small piece of washed celery for aroma, and some basil.

Boil high at first, then lower and cook slowly, about half an hour; a really good sauce takes two hours. The sauce is ready when the oil rises to the top.

Add a little basil to the finished sauce and cover it with the lid.

When the water boils, salt it and cook the fresh pasta 2 to 3 minutes.

Put a little sauce and some Parmesan on the plate; drain the pasta well, al dente, and put it on top.

Add sauce and mix, add more Parmesan and mix again, then finish with more sauce.