Sugo Milanese Milan-Style Tomato Sauce This is the basic Tomato sauce of Milan. The aromatic vegetables give it a well-rounded flavor Serve it with Spaghetti with Parmaggiano-Reggiano Cheese. Some cooks add a pinch or two of sugar. Beware. Tomato sauce is often tart after 10 minutes of cooking. Don't be tempted to add sugar at the beginning of the process. A chemical change occurs after about 30 minutes of cooking. The tart flavor usually disappears. If the Tomatoes are very ripe, sugar will not be necessary at all! The recipe below is known as "a soffritto". The vegetables are sauteed first before adding the tomatoes. You can also make this "a crudo", meaning "raw". No sauteeing. Skip steps 1, 2 & 3. Begin with step 4, adding the oil and vegetables into the pot together with the tomatoes and seasoning. Try both methods and decide which you prefer. 3 Tbls Butter OR Olive Oil 1/4 cup Onion (finely chopped) 1/4 cup Red Bell Pepper (finely diced) 1/4 cup Celery (finely chopped) 3 1/2 - 4 cups fresh Plum Tomatoes (peeled, seeded, chopped)        OR canned whole Tomatoes        OR 6 oz can of Tomato Paste diluted in 3 1/2 cups water 1/4 tsp dried Rosemary OR Marjoram        OR 1 tsp fresh Rosemary OR Marjoram 1/8 - 1/4 tsp ground Black Pepper [ OPTIONAL 4 - 5 fresh Basil leaves (finely sliced) ] 1. Heat 2 Tbls Olive Oil in pot. 2. Add Onions, saute until translucent 3. Add Red Bell Pepper & Celery, saute 2 - 3 more minutes. 4. Add Tomatoes, Salt & Black Pepper,               & Rosemary OR Marjoram.        Stir, bring to boil, lower heat.        Simmer gently, uncovered about 35 - 45 minutes.        Stir once every 5 minutes or so. 5. After 35 - 45 minutes, the sauce will have thickened. 6. Remove from heat,        Stir in [OPTIONAL Basil]        Stir in 1 Tbl Olive Oil.        Serve.