• 1 15/16 oz can Hunts Italian Tomatoes
  
• 1 medium onion
  
• 1 stick non-hydrogenated vegan margarine (vary to taste or desired fat intake)
  
• 1 teaspoon salt (vary to taste)
  
• 1 pinch vegan sugar
  
• Spices to taste
  

Puree tomatoes Pour in sauce pan. Slice onion in half, put in with
tomatoe puree. Throw in margarine (Olive oil may be substituted, but it
doesn't mix as well). Add salt and vegan sugar and other spices to taste.
Simmer for 45 minutes. Remove onion halves, and spoon liberally over
pasta, (preferably done "al dente").

Note: This sauce may have a tendency to come out somewhat thin
compared to what we Americans are used to, but it's more "autentico"
than Ragu.