The fact that it only contained three ingredients threw me off - but I was very pleasantly surprised at the results.
Pasta is one of my favourite dishes, and I love cooking it at home just as much as I love ordering it out at restaurants.
That recipe was crafted by Marcella Hazan in 1992 in her book The Essentials of Italian Cooking, and to my surprise it only contains three ingredients - tinned plum tomatoes, an onion and butter, as well as some salt to taste.Nevertheless I decided to put it to the test, and the actual recipe itself couldn't have been any simpler. All you need to do is dump all the ingredients into a pot and leave it to simmer for 45 minutes, with no chopping required.
All there was left to do was season with salt and let the sauce cook on a very low heat for 45 minutes. I was trying hard to trust the process at this moment, because it resembled a watery onion soup, but time was all it needed for the sauce to reduce into something much more rich and flavoursome.
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