I had this pasta sauce for the first time when I was visiting my friend Katrin in Hamburg. It took a while for her to prepare it before she was satisfied with the taste. The quality of the sauce depends on your patience. It should be well reduced. That’s crucial for the taste and the substance. Patience it is, but it’s for a good cause.
1 kg ripe tomatoes
3 cloves garlic
1 small can tomato puree
1 bouquet fresh basil
100 gram vegan parmesan cheese
1 package spaghetti
2 large onions
1 dried bay leaf
125 ml olive oil
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