Spinach Tagliolini

Ingredients

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 carrots, chopped
• 2 celery stalks
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1 bay leaf
• 4 tablespoons tomato paste
• 1 package spinach tagliolini
• 1 cup parmesan cheese, grated finely

Directions

1. Bring a pot of water to a boil. Have ready a large bowl of iced water.
2. Place whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice water. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree. Chop remaining two tomatoes and set aside.
3. In a large pot over medium heat, cook onion, pepper, carrot, celery and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer 2 hours. Discard bay leaf.
4. In a large pot of boiling water cook tagliolini as to package directions.
5. Serve pasta topped with hot tomato sauce and freshly grated parmesan