Instructions: 1. Heat oil and butter in a large, heavy saucepan over medium heat. When butter foams, add carrot, celery, onion, and garlic, and stew gently for 10 minutes. Stir in flour and continue cooking 5 minutes. Add tomatoes, tomato paste, sugar, basil, parsley, oregano, and bay leaf. Simmer, partly covered, for 1 hour.

2. Remove bay leaf and herb stems. Pass sauce through a food mill or process briefly in a food processor if you prefer a smoother texture.

Adjust seasoning to taste with salt and pepper.

3. Bring a large pot of salted water to a boil over high heat. Cook spaghetti until just tender (about 8 minutes). Drain thoroughly. Top with tomato sauce and grated Parmesan cheese.

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