Authentic Italian pasta sauces are hard to come by, but try this one for size. Make a big batch and it'll last you all week.
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2x400g/14oz tins chopped tomatoes
1 tbsp caster sugar
1½ tbsp red wine vinegar
30g/1oz butter
1 sprig of basil leaves, torn
salt and freshly ground black pepper
parmesan, grated
Sweat the onion and garlic in the olive oil. Cook without colouring until the onions are translucent.
Add the sugar and red wine vinegar and reduce until sticky.
Pour in the chopped tomatoes and simmer for 15 minutes.
Season with a pinch of salt and a grind of black pepper. If the sauce is too thick add a little water. If the sauce is too liquid leave it on the heat for a few more minutes to reduce.
Taste and check the seasoning. Stir in the butter and basil just before serving. Pour over your favourite pasta and top with lots of freshly grated parmesan.
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