Spaghetti alla Sorrentina

This is a fairly simple spaghetti sauce. It is basically a tomato and mozzarella sauce. I had orginally planned to make gnocchi alla sorrentina, however a drastically spectacular failure with my gnocchi meant I had this sauce with spaghetti instead. You can read about that here.

What you will
1 onion
2-3 cloves garlic
125ml red wine
1 tin chopped tomatoes
1 tea spoon balsamic vinegar
1 ball of mozarella
Spaghetti (for 4 people)

Chop the onion and garlic and soften in some olive oil for 7-10 minutes. Then add in the wine and cook off the alcohol for a minute or two before adding the tin of chopped tomatoes, with the same amount of water. Season well with salt and add the balsamic vinegar. Cook for the sauce for 15-20 minutes until reduced and thickened.

Boil the spaghetti as per packet instructions. Once it is cooked, drain and add the tomato sauce to the pan and stir through the torn mozzarella. Heat through for a minute until the mozzarella starts to melt.

Serve seasoned with lots of fresh black pepper and parmesan.