PENNE WITH SWEET AND SOUR ONION SAUCE

2 lbs. red onions
1/2 cup butter
2-3 Tbs. olive oil, to taste
3/4 tsp. salt
1-2 cloves garlic, minced
1 quart peeled tomatoes (with liquid)
2 cups dry red wine
1/2 tsp. dried basil, or 2 tsps. fresh, chopped
1/2 tsp. crushed rosemary
1 large bay leaf
dash of marjoram
fresh ground black pepper to taste
1 tsp. sugar
dash of cinnamon
2 tsps. red wine vinegar
1/4 cup dried currants
1 1/2 - 2 lbs. penne noodles

Peel the onions, halve them, and slice them. Sauté them in the butter and the olive oil, stirring often, for 1/2 hour to 45 minutes - until they are evenly light brown. Add the salt and the garlic and cook for another few minutes.

Add the tomatoes, wine, herbs, pepper, sugar, cinnamon, vinegar and currants. Lower the heat and simmer the sauce for 1 1/2 to 2 hours, until it is quite thick.

Boil the pasta in several quarts of salted water until it is just al dente, then drain it immediately. Toss together the spaghetti and sauce in a heated serving dish and serve immediately.

Serves 8 to 10.