Spaghetti Sauce I

By sassy47

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• Salt
• 1 cup dry white
• 1 cup chicken or veal stock
• 3 28-ounce cans San Marzano tomatoes
• 10 to 12 basil leaves, torn
• 1 Parm cheese rind

Preparation

Step 1

add olive oil to a large Dutch oven over medium heat, add butter and melt. Add onions, garlic and salt, and partially cover. Sweat until very tender, 20 minutes, stirring frequently -- lower heat if onions brown. Add wine and reduce by half; add stock and tomatoes, and break up tomatoes a bit. Bring to a bubble and reduce heat and simmer. Add basil and cheese rind, cook gently 30 minutes to thicken then add meatballs and keep at low simmer while you cook pasta. Add a mug of cooking water to the sauce.