pasta sauce

I made a pasta sauce today which was delicious.

Ingredients
1 28 oz can of tomatoes (preferably redpack brand; they're sweet, and have no high fructose corn syrup)
2 stalks of celery
1 large carrot or a handful of baby carrots
1 small onion
Olive Oil

Four quarts of water
One pound of pasta
Salt

Slice carrots, celery, and onion into very small pieces.

Preheat your pan on low heat. After half a minute or so, add some olive oil and let the pan sit for a minute or so. Once it heats up sufficiently, add the sliced veggies to the pan and saute for ten minutes or so (until they are soft). Stir in the tomatoes and turn the heat up to medium-high, until the mixture starts to simmer. Partially cover the pan and let the sauce simmer for 30-35 minutes, being sure to stir every 15 minutes or so.

Once 20 minutes or so of simmering has passed, start boiling some water (without salt). Once the water reaches a rolling boil, add the pasta to the water, making sure to add a big pinch of salt at the same time. Stir, cover, and let the pasta boil. Once it starts boiling, take the top off and wait for eight minutes for spaghetti, or twelve minutes for other pasta. Make sure to taste the pasta when it looks like it's nearly done, and turn off the water before the pasta is finished cooking. Do not drain the pasta! Let it sit in the water until you're ready to add it to the sauce.

Once the pasta is done, the sauce should be ready. Using a slotted spoon, add the pasta to the sauce, making sure to add some of the pasta water. Mix well, and let the sauce-pasta mixture cook for a few minutes. Serve immediately with Parmesan cheese.