A simple, yet classic tomato sauce. Remember, the quality of the produce will determine a so-so from a sensation!
extra virgin olive oil
2 minced onions
3 minced garlic cloves
3 kilos of pureed, fresh Roma (San Marzano) tomatoes
1 bunch of roughly torn basil leaves
season with salt and pepper
freshly grated parmesan
Heat 8 tbsp of extra virgin olive oil in a saucepan and gently fry 2 minced onions and 3 minced garlic cloves until they have softened, about 2-3 minutes. Add 3 kilos of pureed, fresh Roma (San Marzano) tomatoes, stir well and simmer for 40 minutes. Add a bunch of roughly torn basil leaves, season with salt and pepper, and simmer for a further 5 minutes. Cook the spaghetti al dente, drain and toss with some of the tomato sauce.
Serve with plenty of freshly grated parmesan.