I usually make fresh quick sauces, especially Marcella Hazen's which
is my go to sauce.

Marcella Hazen's Tomato Sauce
INGREDIENTS
2 cups tomatoes, in addition to their juices (for example, a 28-ounce
can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

PREPARATION
Combine the tomatoes, their juices, the butter and the onion halves in
a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for
about 45 minutes. Stir occasionally, mashing any large pieces of
tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe
makes enough sauce for a pound of pasta.

That one and Puttanesca sauce are my go to sauces
The other day I made a long slow simmer ragu sauce. I'll be sure and
take the time to make this again, it is soooo thick, rich and
wonderful. It makes enough for a few meals, some to share and some for
the freezer MMmmmmmm

http://www.kokoscornerblog.com/mycor...bolognese.html
or
http://tinyurl.com/zcsb9dx

I use noodles made from sweet potato starch so they look a little
weird but they are realy good.

koko

--

Food is our common ground, a universal experience
James Beard