Crocking a la Audrey Hepburn.

I am one of THOSE people. I'm completely obsessed (but not in an unhealthy way) with celebrities. I love water cooler talk. Don't judge me.

This week, I'm crocking recipes by celebrities. Some were designed specifically for the crock pot. Others, like tonight's, are converted. A vegetarian friend stopped by for dinner tonight (Hi Amanda!). Finding a celebrity vegetarian recipe was NOT easy. Audrey Hepburn reportedly ate pasta every day and THIS was her favorite spaghetti recipe.

"Audrey Hepburn's Spaghetti Al Pomodoro" (6 quart pot)

~1 onion, chopped
~2 garlic cloves, chopped
~2 carrots, chopped
~2 celery stalks, chopped
~2 16oz cans prepeeled tomatoes
~1 bunch fresh basil (1/2 whole leaves. 1/2 chopped)
~1 T extra virgin olive oil
~1 box (16oz) spaghetti (I used angel hair pasta)
~1 c shredded parmasen cheese

Place onion, garlic, carrot, celery, tomatoes, basil (whole leaves), and olive oil in crock pot.
Cover and cook on low for 7 hours.
Serve over cooked spaghetti.
Top with basil (chopped) and parmasen.

6 servings.

This was very good and it was so easy to make it's kind of ridiculous. It's unlike any other spaghetti sauce I've made for two reasons: it's not "saucy" and there's no meat. I can kind of see why Ms. Hepburn liked it so much, though. You don't feel guilty after eating it because it's so veggie-tastic.