Lucille Watson
SAUCE FOR SPAGHETTI
Fry two good-sized onions in two tablespoonfuls of butter and, when brown, pour in a can of tomatoes, liquor and all.
Let this simmer an hour and a half. Pass through a sieve.
Boil the spaghetti until tender and drain, then cover with the sauce.
Grate parmesan cheese fine over the top, being careful not to use too near the rind. Lucila Watson