For the love of Italian culinary history…
This pasta sauce is made as our grannies prepared slowly in their kitchens. It arises from a preparation of some slightly-fried onions and basil in olive oil. The pulp of tomato is added and the mixture is cooked in order to amalgamate it homogeneously and to obtain a ready-to-use sauce which can be used with pasta, polenta, pizza, white and red meats or fish. It is an optimal basis for the preparation of several sauce varieties.