Spaghetti al Forno

Ingredients

·                       1 1/2 tablespoon(s) olive oil, plus more for drizzling

·                       1 small onion, finely chopped

·                       2 carrots, peeled and finely chopped

·                       1 stalk(s) celery, finely chopped

·                       4 clove(s) garlic, minced

·                       1 can(s) (28 ounces) diced tomatoes

·                       Salt and freshly ground pepper, to taste

·                       1/2 pound(s) whole wheat spaghetti or linguine

·                       2 tablespoon(s) chopped flat-leaf parsley

·                       1 large pinch red pepper flakes

·                       3/4 cup(s) grated Parmesan cheese

·                       2 tablespoon(s) whole wheat breadcrumbs

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Directions

1. To make sauce: In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10-15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30-40 minutes, stirring occasionally. Season with salt and pepper.
2. Preheat oven to 450 degrees. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.

Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately