This recipe comes straight from the pages of Marcella Hazan's iconic book, Essentials of Classic Italian Cooking. It's pages are full of recipes that induce shock and awe every time. Because how do four ingredients come together to make the best tomato sauce you've ever tasted? Find out with this recipe.
Ingredients
2 cups canned imported Italian plum tomatoes, cut up, with their juices5 tablespoons butter
1 medium onion, peeled and cut in half
Salt
1 to 1 1/2 pounds pasta
Freshly grated Parmigiano Reggiano cheese for the table
Preparation
Put the tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta.
