Fine Tastes of Modena

Dice the onion and shallot and sautè with the sage in the extra virgin olive oil until lightly brown. In a pan with equal amounts of butter and olive oil, add the sliced carrots, parsley and tomato sauce over low heat until the carrots are tender. Add the onions and shallot and let cook for another 3 to 4 minutes. Cook the spaghetti until it becomes "al dente". Drain then mix with the sauce. Add a teaspoon per person of "Sapore di Modena" or Paolo Rustichelli's "Extra Vecchio Aceto Balsamico Tradizionale di Modena" mixing quickly. Salt and pepper to taste. Add Parmigiano Reggiano at the table.