A Simple Tomato Sauce from the North of Italy

Ingredients

• 1 tbs quality olive oil
• 1 small onion (peeled and finely chopped)
• 2 cloves of garlic – finely chopped
• 550 ml bottle of passata
• 100 ml wine ((red or white))
• Salt & Pepper to season

Instructions

1. 1

   Gently sauté the onion and garlic in the olive oil until it starts to turn golden, reduce the heat and add the passata. Fill the bottle about a third full with water give a good shake and add to the pan. Season with salt and pepper.

2. 2

   Gently cook for about 20 minutes stirring from time to time (I use a splatter guard to cover the pan otherwise it can make a mess on the hob) until reduced by about a third.

3. 3

   Toss with freshly cooked pasta and serve with a few fresh basil leaves and a sprinkling of parmesan.