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Finely chop the onion
2. Heat the olive oil in a saucepan and fry the onion for about
10 minutes until soft. Stir from time to time.
3. Chop the garlic finely and add to the pan with the oregano.
Fry for a minute more.
4. Add the passata, half fill the empty passata jar with cold
water and add to the pan. Add the sugar. Bring to the boil and
then quickly reduce the heat and allow to simmer very gently for
30 minutes, stirring from time to time.
5. Serve with cooked pasta and a generous sprinkling of
parmesan cheese.
Variation 1
For a richer sauce stir a tablespoon of mascarpone cheese into the
sauce at the end.
Variation 2
Instead of oregano, add a heaped teaspoon of sweet paprika
(Spanish pimenton) and fry for a minute with the garlic. After
simmering the sauce for 25 minutes add a can of chick peas and
continue to simmer for 5 minutes. Serve with couscous or rice.
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