Lar Bolmara

The best spaghetti sauce.

2 28 oz cans of whole tomatos - cut up in their own juice

5 tbps of butter

1 med. onion peeled and cut in half

salt

1 to 1/2 lbs of pasta

freshly grated parmigiano-reggiano cheesee for the table

Put the canned 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.


Can be frozen for later use. Discard the onion before freezing.