Serves 8
• 2 lbs. red onions
• ½ cup butter
• 2 to 3 tablespoons of olive oil, to taste
• ¾ tsp. salt
• 1 or 2 cloves garlic, minced (optional)
• 1 quart peeled tomatoes (with liquid)
• 2 cups dry red wine
• ½ tsp. dried basil, crushed
• ½ tsp. dried rosemary, crushed
• 1 large bay leaf
• dash or marjoram
• fresh-ground black pepper to taste
• 1 tsp. sugar
• dash of cinnamon
• 2 tsp. red wine vinegar
• ¼ cup dried currants
• 1½ to 2 lbs. penne noodles (or other pasta)
1. Peel the onions, halve them, and slice them. Sauté them in the butter and the olive oil, stirring almost constantly, for ½ hour to 45 minutes—until they are evenly light brown. Add the salt and the garlic and cook for another few minutes.
2. Add the tomatoes, wine, herbs, pepper, sugar, cinnamon, vinegar, and currants. Lower the heat and simmer the sauce for 1½ to 2 hours, until it is quite thick.
3. Boil the pasta in several quarts of salted water until it is just al dente, then drain it immediately. Toss together the spaghetti and sauce in a heated serving dish and serve immediately.
