Preparation - Medium
Serves 4

• 1 medium onion, chopped
• 1 carrot, diced
• 1 stalk of celery, with leaves, chopped
• 2 T good olive oil
• 5 leaves of basil, torn, not cut
• 3/4 pound (2 or 3 medium) fresh, ripe tomatoes - skinned and drained, or 1 14 oz tin of Italian plum tomatoes

• 1/2 dried chili pepper, pepperoncino - to taste
• 1 clove of garlic, minced
• 2 - 3 sprigs of parsley, chopped