For a late lunch this afternoon, we decided to make Marcella Hazan’s famous Tomato Sauce with Onion and Butter. This comes out of the Italian cookbook recommendation I made last week and can be found on page 152. It’s not what you think of when you conjure up visions of a traditional marina sauce for spaghetti so be careful not to compare the two; they are different, though I am so fond of this incarnation that I find it hard to desire anything else. If you prefer heavier sauces, this might not be your cup of tea. You will never know until you try it.