I can't tell you how much I am enjoying reading about Marcella Hazan and her great cookbook, “The Classic Italian Cookbook.”
Many think she is responsible for singlehandedly changing the way America looks at the food from Italy, and it is with comments like these that she did it.
"A hand heavy with garlic or tomato sauce does not make Italian cooking." "The finest accomplishments of the home cook are not reserved … for special occasions…but are offered daily for the pleasure…of the family."
Here is a simple tomato sauce recipe that may be her most famous recipe.
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
SIMPLE TOMATO SAUCE
2 cups best quality tomatoes and their liquid
5 tablespoons butter
Peel the onion and cut it in half. Combine all the ingredients in a saucepan, adding only a pinch or so of salt. Bring to a slow simmer and cook uncovered for 45 minutes. Stir with a wooden spoon to help break down the tomatoes. Discard the onion and then toss with well-cooked pasta (meaning al dente).