Tomato Sauce with Trapanese Olive Oil

Ingredients

• 600g of ripe tomatoes
• 2 tablespoons of Trapanese olive oil
• 2 cloves of garlic
• 1 onion
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1/2 teaspoon of black pepper
• 100ml of white wine
• 2 fresh basil leaves
• 100g of butter
• 100g of flour
• 500ml of beef broth

Method

1. Clean and cut the tomatoes into pieces. In a pan, sauté the garlic and Trapanese olive oil over medium heat until the garlic turns golden.
2. Add the Trapanese olive oil, garlic, and onion to the pan, cook for 5 minutes.
3. Add the sliced onions and cook for another 5 minutes.
4. Add the tomatoes, salt, sugar, and pepper, cook over medium heat for 20 minutes.
5. Pass the tomato sauce through a strainer to remove the tomato pieces.
6. In a pot, melt the butter and flour to form a béchamel sauce.
7. Add the strained tomato sauce and beef broth, stir until a smooth consistency is achieved.
8. Add the basil leaves and cook for an additional 5 minutes.