Y'all. This recipe is so easy and so good. You will feel like you are dining in a fine Italian restaurant and it takes almost no work and not very much time. This might be the cook, Marcella Hazan's, most famous recipe. She basically changed how Americans cook Italian food. I can't wait to read her cookbooks and will pass on other winners.

I spoon it over fun pasta like a corkscrew or penne or ziti.

I use it as a dipping sauce for my homemade Pizza Roll or a homemade Calzone.

Also this sauce freezes well; so make a double batch and do your future self a favor. You'll be ready to pull out, warm up and slather on some freshly cooked pasta- add a green salad and you are ready for Supper!

Marcella Hazan's Tomato Sauce

Ingredients

• 2 cups tomatoes and juices, (28 oz can of San Marzano tomatoes)

• 5 Tablespoons Butter

• 1 onion, peeled and cut in half

Instructions

1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.