NOTE TO READERS: In honor of the passing of the Queen of the Italian Kitchen, Marcella Hazan, I reblog one the many go-to recipes I learned from her book Essentials of Classic Italian Cooking. As it happens, I had made it yesterday before I had gotten the sad news. Mille Grazie, Marcella!
So we spent another evening in the emergency room and Leandro got another four stitches, this time in the forehead. With that kind of excitement going on, you can be sure that once the chocolate ice cream dinner for brave boys was up, I was STILL going to be too tired for anything elaborate in the kitchen.
Marcella Hazan to the rescue. This queen of the kitchen’s Essentials of Italian Cuisine is a much loved and much soiled recipe book over here. These days I don’t have the resources for some of the more ambitious dishes, but her tomato sauce with onion and butter is simple and perfect: three ingredients resulting in one glorious, sweet, rich sauce that you barely have to stir!
I have adapted it slightly to make it even faster (puree, rather than whole tomatoes, adjusted the butter, for example). The beauty of this one is that it can be done…
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