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Angel Hair Pasta with Garlic and Tomato Sauce

   3 pounds ripe Italian plum tomatoes
   1/2 cup olive oil
   6 cloves garlic
   2 carrots finely chopped
   2 stalks celery finely chopped
   1 medium onion finely chopped
   1/2 cup loosely packed fresh basil
   1/2 cup loosely packed parsley
   Salt and freshly ground pepper to taste
   1 pound angel hair pasta
   Parmesan cheese

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Cut tomatoes into large pieces. Heat oil in a large saucepan. Add tomatoes, garlic, carrots, celery, onion, basil, parsley, salt and pepper. Bring to a boil. Reduce heat to medium. Cook uncovered 30 to 40 minutes or until sauce reaches a medium-thick consistency. Taste and adjust for seasoning. Press everything through a food mill or puree in a food processor then pour back into saucepan. Cook 20 to 30 minutes longer. Bring 4 quarts of salted water to boil. Cook pasta. Drain when al dente. In a large bowl, mix sauce thoroughly into the angel hair pasta. Serve with grated Parmesan cheese.

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