And listen, if you're as disappointed as I am with canned (jarred) spaghetti sauce, I have the answer for you. It's fairly cheap, yes a bit more money than a jar of Ragu, but since you get what you pay for in this world, you're better off spending another dollar or two and getting better sauce for your noodles, trust me on that.
This is generally called "the most famous tomato sauce on the internet," and it comes from a book called "Marcella Hazan's Essentials of Classic Italian Cooking." The beauty of it is in the simplicity. The base is tomatoes, of course, and even there, it's up to you to use fresh tomatoes, or canned. I prefer a 28-ounce can of San Marzano tomatoes and it's always good, or you can use 2 pounds of fresh.
For the Sauce
- 2 pounds fresh, ripe tomatoes cut up, or 2 cups canned imported Italian tomatoes, cut up, with their juice
- 5 tablespoons butter
- 1 medium onion, peeled and cut in half
- Salt to taste
Put tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
Taste and correct for salt.
Hazan recommended removing the onion before tossing the sauce over noodles, but I leave it in.
And that's all there is to it...The slow low simmer works its magic, and you wind up looking like a master chef in just three ingredients, plus salt.
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