Simple and delicious!As much as I love cooking Mexican foods, I always felt that I should have been a full-blooded Italian because of my love for homemade sauces. I have created my very own homemade red sauce with an immense amount of garlic, however I love trying new and different recipes, especially those of authenticity. When I came across this recipe, my jaw dropped because I too love the delicate creaminess of tomatoes and butter combined and cooked down...add fresh farm onion and you are in heaven. Please read this recipe and follow it to the tee! I prepared a beef ragu on the side for my son and hubby using grass-fed beef, garlic, and the reserved onion left from the sauce (too delish to just throw away), salt and pepper...I topped the pasta with the ragu then the sauce. I ate the sauce and pasta just as is and it was the most delicious combination of flavors. This is a very silky sauce, enjoy!
Marcella Hazan’s Tomato Sauce with Onion and Butter Recipe recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan I heavily salted the boiling pasta water (as I usually do), so I didn’t add any additional salt to the sauce. Taste and adjust with more salt if needed.
One 28-ounce can whole Itallian San Marzano tomatoes roughly chopped with their juices
5 tablespoons salted butter
1 medium yellow onion, peeled and halved
Heat a heavy, medium saucepan over medium heat. Add all of the ingredients and bring to a simmer. Turn the heat to low to keep a steady simmer. Cook for 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally. Discard the onion (however I reserved it, chopped it and put it in the beef ragu I made on the side). Serve over cooked pasta.
