Typically with a recipe, I mess around with it until I think it’s perfect. With this pasta sauce recipe – it is perfect. And what’s more, it’s cheaper and (almost) easier than a jar of sauce. I can’t give myself credit for this sauce. The credit is all to Marcella Hazan. Here’s what you need:
- 28 Ounce canned tomatoes, cut up, with their juice (I used diced or sauce for an even quicker meal)
- 5 tablespoons butter
- 1 medium onion, peeled and cut in half
- Salt to taste
And that is all. Seriously.
For the Sauce
Put the canned tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes.
Stir from time to time.
Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) – If I’m feeling a little nutty, I take the onion out and chop it up and plop it back in there. So good. Serve with freshly grated parmigiano-reggiano cheese for the table.
My favorite dinners with this sauce:
Gnocchi – boil the gnocchi as instructed on the package. Meanwhile make the above sauce. Toss gnocchi and sauce together and place in a baking pan. Top with mozzarella.
Spaghetti and Meatballs
Chicken Milanese – which is basically pounded chicken breasts, then put through the flour, egg, breadcrumb, deal. If you’ve never had it, I’ll include a recipe link, but use the above sauce. You won’t be sorry!
Happy cooking! I hope you all are doing well.