Instructions: Heat the olive oil in a heavy-bottomed saucepan and cook the onion for 5 minutes over medium heat, stirring often. Stir in the remaining ingredients and season to taste with salt and pepper. Simmer over low heat for 1 hour.

The sauce must be stirred frequently.

Pomodoro is given in recipes in place of estratto, a thick tomato extract paste, which we would normally use. Estratto is not easily found in America.

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