Spaghetti Al Salto

Preparation:

Preparation: Drain the tomatoes and pass half of them through a vegetable mill. Chop the onion and sauté it in 4 tablespoons of oil for 10 minutes. Add the tomatoes, the chopped herbs and cook for 15 minutes over medium heat. Pour in the milk and thicken the gravy. Boil the spaghetti in salted water, drain them al dente and pour them into the pan with the sauce. Let them flavor by mixing them, add the chopped mozzarella, melt it over high heat, stirring constantly and serve immediately.