from Marcella Hazan's Essentials of Classic Italian Cooking.
For the Sauce:
2 pounds fresh, ripe peeled tomatoes, or 2 cups canned imported Italian tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste
Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
Taste and correct for salt.
Discard the onion before tossing with pasta. Serve with freshly grated parmigiano-reggiano cheese for the table.
There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!
Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.