Neapolitan Sauce for Pasta
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Tomato paste||6 Ounce|
|Boiling water||2 Cup (32 tbs)|
|Canned tomatoes||3 Cup (48 tbs)|
|Red wine||1 Cup (16 tbs)|
|Dried oregano||1⁄2 Teaspoon|
Heat oil in heavy saucepan; cook onion and garlic until soft and lightly colored.
Thin tomato paste with boiling water.
Add tomatoes, tomato paste, wine, salt, sugar and seasonings.
Bring just to boil; then reduce heat, and simmer, uncovered, at least 1 hour or until sauce has thickened.
If desired, put through sieve.
Serve over well-drained, cooked spaghetti, macaroni shells or other pasta, and accompany with bowl of grated Parmesan cheese.
Makes enough sauce for 6-8 servings.
Note: This sauce improves in flavor when made ahead and reheated.