Step 1

Peel and thinly slice the onions. ( you can use a mandoline slicer for this). Put the onions in a glass or ceramic bowl and add a teaspoon of salt and a teaspoon of sugar. Mix together well and leave to macerate for 2-4 hours. (Mix occasionally)

Step 2

Heat the olive oil or lard in a deep heavy pan ( I used my Dutch oven) Add the onions with the liquid they produced and cook until the liquid evaporates and the onions soften.

Step 3

Add the tomatoes. Mix everything together well and cook over a low heat for 1.5-2 hours. Stir occasionally to prevent sticking. If necessary add a little water.

Step 4

Once the sauce is ready. Put a pot of water onto boil for the pasta. Add salt when the water starts to boil and bring to the boil again. Cook pasta according to the instructions on the packet. When the pasta is ready save a cup of the cooking water and drain.

Step 5

Return the pasta to the pot and add some of the braised onion sauce. (You will probably have more than you need) Mix well over a low heat for a minute or two and serve with grated parmigiano and chopped parsley if required.