Spaghetti. Simple, classic, economical. For Sauce— 2 medium onions, finely chopped 4 garlic cloves, finely chopped 6 tablespoons extra-virgin olive oil 2 (28- to 32-oz) cans whole tomatoes in juice 1 teaspoon salt, or to taste 1 teaspoon sugar (optional), or to taste Preparation Cook onions and garlic in oil in a 4- to 5-quart heavy saucepan over moderately low heat, stirring, until softened, 6 to 8 minutes. Add tomatoes, including juice, and salt, then simmer gently, uncovered, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1 1/4 hours. recipe via: epicurious.com
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Spaghetti. Simple, classic, economical.

For Sauce—

2 medium onions, finely chopped
4 garlic cloves, finely chopped
6 tablespoons extra-virgin olive oil
2 (28- to 32-oz) cans whole tomatoes in juice
1 teaspoon salt, or to taste
1 teaspoon sugar (optional), or to taste

Preparation

Cook onions and garlic in oil in a 4- to 5-quart heavy saucepan over moderately low heat, stirring, until softened, 6 to 8 minutes.

Add tomatoes, including juice, and salt, then simmer gently, uncovered, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1 1/4 hours.

recipe via: epicurious.com

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    mmmmmmmm reminds me of hoommee
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    please make for me!
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