1 medium cooking onion, finely chopped
1 tsp salt
3 cloves of garlic, minced
1 cup 35% cream (optional)
1 cup water
1 jar tomato sauce ~650 mL or 3 cups
freshly ground pepper
1/4 tsp-1/2 tsp oregano
1/4 tsp-1/2 tsp parsley
1/4 tsp-1/2 tsp basil
1/4 tsp chili flakes (optional)
1 Tbsp cold butter
1/4 cup grated Parmigiano-Reggiano cheese
Heat sauce pan to medium low for 3 mins.
Add olive oil, onion and salt, saute for 10 to 15 minutes until translucent, stirring occasionally. Do not brown.
Stir in garlic for 1 minute. Do not brown, and no longer than 1 minute.
Add cream and let it heat up.
When the cream starts to lightly boil, add the tomato sauce to the saucepan.
Use the water to rinse out the excess sauce from jar and add it to saucepan.
Let simmer a couple hours with the lid off to allow it to reduce.
If you would like it thicker, increase the temperature and stir it for 5 to 10 minutes. Be careful because it burns easily, so make sure to scrape the bottom as you stir.
Add spices and butter. Salt and pepper to taste. If your sauce came without seasoning, feel free to add more.
Add cheese.
Use the water to rinse out the excess sauce from jar and add it to saucepan.
Let simmer a couple hours with the lid off to allow it to reduce.
If you would like it thicker, increase the temperature and stir it for 5 to 10 minutes. Be careful because it burns easily, so make sure to scrape the bottom as you stir.
Add spices and butter. Salt and pepper to taste. If your sauce came without seasoning, feel free to add more.
Add cheese.
Serve with unrinsed pasta noodles, as rinsing will remove the starch that adheres the sauce to the noodles. Never rinse Italian pasta noodles.
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