The best Napoli sauce

Ingredients for 4 servings:

• 1 can tomato(s), chopped, 400 g
• 1 medium-sized onion(s), finely diced
• 1 clove(s) garlic, finely chopped
• 1 bay leaf
• 1 shot of white wine
• 1 tsp, levelled sugar
• 1 dried chili pepper, crushed
• 4 sprigs of fresh thyme, finely chopped
• 1 tsp, crushed paprika powder, sweet
• 1 tbsp tomato paste
• 1 tsp, heaped oregano
• olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Tomato sauce for pasta

Heat some olive oil in a saucepan. Add the chopped onion and sauté over medium heat until translucent. Now add the tomato paste and sugar. You can increase the heat to a higher setting to release the roasted aromas. Once the tomato paste has nicely coated the onion pieces, deglaze with a good splash of white wine and let it simmer. Then add the tomatoes along with all the remaining ingredients and bring to a boil. Now reduce the heat to low and let the sauce simmer for at least half an hour to allow the aromas of the spices to develop and the tomato pieces to dissolve a little. If necessary, add a little water now and then to prevent the sauce from thickening too much. Finally, season with salt and pepper, remove the bay leaf, and pour the sauce over freshly cooked pasta and serve with Parmesan cheese.