Napolitana Pasta Sauce Recipe

• 1 oz butter, or 2 tablespoons oil
• 1 medium-sized onion (thinly sliced)
• 1 dessertspoon flour
• 1 wineglass stock (150ml)
• 1 lb ripe tomatoes (skinned, the stalk cut out and the tomatoes lightly squeezed to remove seeds)
• 1 clove of garlic (crushed with salt)
• 1 teaspoon tomato conserve, or tomato pureé
• 1 bayleaf
• pinch of sugar
• salt
• peper ground from mill

This tomato pasta sauce recipe is not reduced as much as the Tomato Pasta Sauce Recipe (for pasta 'al sugo'), and is rougher in texture. Serve mixed with, or over, pasta. Or if preferred pasta and sauce can all be turned into a gratin dish and browned in the oven.

Method
Melt butter or oil in a shallow saucepan, add onion, fry gently for 3-4 minutes. Then stir in the flour and stock. Bring to the boil. Slice tomatoes and add with the garlic, conserve or pureé, bayleaf, sugar, salt and pepper.
Simmer for 25-30 minutes or until well reduced to a thick rich pulp. Remove bayleaf. Have the pasta ready, put in a serving dish and spoon over the sauce.
Serve with either spaghetti, macaroni or tagliatelle.