1 lg. can of Italian tomato puree or 3 c. of homemade tomato puree
1 onion
1 stick butter (1/4 c.)
1 tsp. sugar
Grated cheese
Fresh basil
1 lb. pasta - penne or rigatoni

Simmer tomato puree, sugar, onion - cut into quarters - and butter for 45 minutes. Taste and season. Cook 1 pound pasta, drain. Serve pasta in individual bowls, pour sauce on top of pasta, top with cheese, garnish with basil and serve.