Marcella Hazan’s Tomato Sauce
Serves 6, enough to sauce 1 to 1 1/2 pounds pasta
- 2 pounds tomatoes, or 2 cups canned imported Italian tomatoes, cut up, with juice
- 5 tablespoons butter
- 1 medium onion, peeled and cut in half
- Salt to taste
Combine the tomatoes and juice in a saucepan, add the butter, onion, and a pinch of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. Serve with freshly grated Parmigiano-Reggiano cheese for the table.
