Sweat nice lumps of the stuff off in a decent saute pan, add really fine onions or shallots to soak up the oil, garlickify the blighter and then add some balsamic vinegar to caramelise and sweeten things a bit. Add a good glass or two of white wine, throw in a bouquet garni, reduce slowly for a while and chuck in a good carton of passata. Season, reduce more again, stir in a couple of heaped tablespoons of creme fraiche and then whack it onto some nice vermicelli or spaghetti.
My favourite grub I reckon!