The sweet pungency of onion is the whole story of this sauce. To draw out its character, the onion is first stewed very slowly for almost an hour, until it is meltingly soft and sweet. Then it is browned to bring its flavor to a sharper, livelier edge. If you have no problems in using lard, it will considerably enrich the
sauce. You may, however, use butter as a substitute.
1. Put the lard or butter and olive oil, and the onions with some salt in a large saute pan. Cover and turn on the heat to very low. Cook for almost an hour until the onions become very soft.
2. Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.
3. Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsley, stir thoroughly, and take off heat.
Ahead-of time note; You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss it with the pasta, reheat the sauce over medium heat and add the parsley just before draining the pasta.
4. Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.
Recommended pasta; Spaghetti is an excellent choice, but an even better one may be homemade tonnarelli, This is a rather dense sauce and if using homemade pasta, which is more absorbent than spaghetti, you should start with 1/2 tablespoon more lard or 1 tablespoon more butter when making the sauce.
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 4|
|Calories from Fat: 104 (21%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 95.2mg||29 %|
|Sodium 203.5mg||7 %|
|Potassium 472.2mg||12 %|
|Total Carbohydrate 77.7g||23 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 74.7g|
|Protein 17.8g||25 %|
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Calories per serving: 490
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