Marcella Hazan'S Famous Tomato Sauce, With Anchovies

1. 1

   Stir the tomatoes, chopped anchovies, butter and salt (to taste) in a saucepan over medium heat. Add the onion and bring to a slow simmer. Reduce heat to sustain a bare simmer and cook, uncovered, for 45 minutes, carefully stirring around the onion every so often once the fat starts to float free from the sauce.

2. 2

   Discard the onion. Taste and correct for salt. Toss with pasta and serve with freshly grated Parmigiano-Reggiano cheese.

* Per serving · 4 servings · Values may vary.

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