Here is the handed down recipe, unchanged from its motherland.
You will need,
2 lbs (about 8) Roma Tomatoes
4 tbsp Butter
2 tsp minced fresh Basil
1 tsp mince fresh Rosemary
1 tsp minced fresh Sage
1/2 Beef (or vegetable) Bouillon Cube
Salt and Pepper
1/2 C Whipping Cream
Now that your tomatoes are prepared, melt butter in large skillet. Dissolve in bullion cube. Add in fresh herbs and simmer about 1 minute. Add tomatoes, salt and pepper. Simmer on low heat until butter and tomatoes separate, about 5-8 minutes. Then add whipping cream and simmer for another 15 mins. This is a good time to cook pasta. When finished toss spaghetti with sauce.
.... I fell in love with rosemary after this.