• 2 x 400g/14oz tins Italian Plum Tomatoes - chopped shopping list
  • 1 medium Sweet Onion - ends trimmed, peeled and cut in half lengthways shopping list
  • 75g/2½oz to 90g/3oz Butter - to taste shopping list
  • 1tsp to 1¼tsp Salt - to taste shopping list
  • Couple of twists of Black Pepper Mill shopping list
  • 450g/1lb Spaghetti - cooked as per packet instructions shopping list
  • Garnish to sprinkle over finished dish: Parmesan Reggiano/Pecorino Romano Cheese mix - grated - to taste shopping list

How to make it

  • Put the tomatoes, onion, butter, and salt in a saucepan stir and cook, stirring to break down the tomatoes and melt the butter, over a medium heat;
  • When the tomatoes begin to bubble, lower the heat to a slow but steady simmer;
  • Cook, stirring occasionally, for some 45 minutes or so until the tomatoes are no longer watery and the sauce has reduced;
  • The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
  • Discard the onion and set aside;
  • Toss the cooked pasta with the sauce, add and mix in black pepper to taste
  • Once sauce is ready, add the meatballs, mix in well and gently heat everything through;
  • Serve with parmesan/pecorino cheese mix & crusty bread on the side

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