Everyone should learn how to make this classic pasta sauce. Eat it as-it-is or use it as a starting point for a more adventurous sauce.
Heat the oil in a large deep pan and add the onion. Cook over a very low heat for 5 minutes until soft but not browned. Stir in the garlic, rosemary and tomatoes. Add the bay leaf and cook over a low heat for 30 minutes until the sauce is very thick. Season well with salt and freshly ground black pepper.
Cook pasta according to pack instructions. When it is al dente add to the sauce and serve with veal milanese.
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