This pasta sauce has been crowned the ‘best in the world’… and it only contains THREE simple ingredients
A PASTA sauce with just three ingredients has been hailed the ‘best in the world’.
Consisting of just tinned tomatoes, a peeled onion and lashings of butter, it’s incredibly simple to make at home – the recipe doesn’t even require you to chop the onion!
The simple pasta sauce, which doesn’t even call for herbs, was masterminded by Italian-born Marcella Hazan, who included the recipe in her cookbook Essentials of Classic Italian Cooking.
The writer recommends allowing a halved and peeled onion to simmer in a pot with six tablespoons of butter and two cans of tinned tomatoes for 45 minutes.
Earlier this month, crowned Marcella’s three-ingredient tomato pasta sauce the best in the world.
It’s perfect for a busy weeknight dinner – because it doesn’t even require any chopping.
The Italian writer’s book was published more than 20 years ago in 1992, but the easy peasy recipe is still seen as a winner by food writers.
Marcella was born in Italy but spend most of her life in New York, where she taught herself to cook using cookbooks from Italy.
She started experimenting with Italian cooking and soon found she could recreate the flavours she’d tasted back in Italy with her own recipes.
Marcella taught cooking lessons in her apartment, before opening her own cooking school The School of Classic Italian Cooking in 1969.
She published her first book The Classic Italian Cookbook in 1973.
How to make the world's best pasta sauce
INGREDIENTS & METHOD
- 2 x 400g tinned whole, peeled tomatoes
- 1 x onion, peeled and halved
- 6 tablespoons of butter
- Put everything in a pot and set it to simmer uncovered over a medium heat for 45 minutes, stirring occasionally
- Remove the onion halves and pour over your favourite pasta
After her death at the age of 89 in 2013, her husband Victor was interviewed by Epicurious about her simple methods of cooking.
In the interview, Victor described the method to making Marcella’s infamous tomato sauce.
He said: “Marcella was a genius when it came to taste.
“She had an immediate understanding about how flavor affects a dish.
“She asked herself, “Why chop an onion? Why saute? I’m going to put the onion, tomato, and butter together and forget about it.”
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