This is possibly our most used sauce in the kitchen. Not only it truly represents a staple pasta sauce throughout Italy but it also serves as a simple base for many other recipes like stews, eggplant parmesan and many more. The incredible simplicity of this sauce also allows you to tailor its taste to your liking as you can add more ingredients to it and change it in many different ways.
If you like your sauce more on the sweet side you might want to avoid garlic and pepper and maybe use a bit more onion. Vice versa, if you are like me and like a nice kick to your spaghetti sauce you can forget the onion altogether, add a few cloves of garlic and increase the amount of hot pepper.
This sauce holds in the refrigerator for about a week and in the freezer for about three months. We like always to make somewhat large batches so we can save some in our freezer for “family emergencies” or simply when we feel a bit lazy.