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Spaghetti Pomodoro

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.


  • 60ml /4 tablespoons olive oil

  • 1 small onion, peeled and finely chopped

  • 1 garlic clove, peeled and crushed

  • 1 fresh sprig rosemary, tough stalk discard and finely chopped

  • 700g (1 1/2lb) canned chopped tomatoes

  • 2 bay leaves

  • salt and freshly ground black pepper

  • 1 packet spaghetti


  • 1.

    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.

  • 2.

    Cook pasta according to pack instructions. When it is al dente add to the sauce and serve with veal milanese.

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