Steps

1. Prepare aromatic vegetables: onion, celery, and garlic.
   🕒 01:16
2. Finely mince 1/4 onion and 1/4 celery stalk. [Secret Tip!] Adding celery enhances the aroma, texture, and freshness.
   🕒 01:47
3. Add 1/2 tbsp beet sugar to the minced onion and celery and mix well. [Secret Tip!] Letting the sugar sit for about 5 minutes will draw out moisture, making it easier to sauté and shortening the cooking time. It also helps to reduce the acidity of the whole tomatoes.
   🕒 02:21
4. After letting it sit for 5 minutes and moisture has appeared, heat olive oil (to taste) in a frying pan and sauté the onion and celery.
   🕒 03:33
5. Once the onion and celery have softened, add 1 clove minced garlic. [Secret Tip!] Garlic burns easily, so add it partway through.
   🕒 04:33
6. When everything is browned and reduced to about 1/3 of its original volume, add 1 can of canned tomatoes.
   🕒 04:46
7. Simmer while evaporating moisture to condense the umami. [Secret Tip!] This step brings out a rich, aged aroma.
   🕒 05:22
8. While the sauce is simmering, boil 1.5 liters of water in another pot, add 1 tbsp salt, and cook 160g spaghetti. [Secret Tip!] The pasta's cooking water acts as a seasoning, so the salt ratio is crucial.
   🕒 05:33
9. Cook the spaghetti for 2 minutes less than the package instructions (about 7 minutes).
   🕒 05:55
10. Taste the sauce, add some pasta cooking water, simmer, and adjust the seasoning. [Secret Tip!] The process of reducing the sauce, diluting it with pasta water, and reducing it again creates depth of flavor.
    🕒 06:05
11. Add the cooked spaghetti to the reduced sauce and toss for about 1 minute. [Secret Tip!] Tossing the al dente pasta with the sauce allows the tomato flavor to infuse into the noodles.
    🕒 07:28
12. Stir a few times to emulsify.
    🕒 08:06
13. Finish by drizzling with olive oil (to taste) and plate.
    🕒 08:13
14. Sprinkle with grated Parmesan cheese (to taste) and garnish with fresh basil leaves (to taste). Add pepper if desired.
    🕒 08:33
15. Done.
    🕒 08:47