I don’t make meat sauce for pasta. The easiest tomato sauce I make is a simple pomodoro. I saute a couple of smashed up cloves of garlic in olive oil in a large high-sided saute pan, and then I dump (quickly to avoid spatters) two 28-ounce cans of Italian tomatos (San Marzano, if available) that have been put through a food mill into the saute pan. I’ll then add some freshly ground black pepper, a pinch of salt, some fresh oregano (about two teaspoons) or a teaspoon of dried oregano, and then I’ll stir and simmer the sauce to thicken — about 20 minutes over medium heat. At that point I’ll add a half cup of chopped fresh basil, and continue simmering for about five minutes.
I will then spoon about four tablespoons of sauce over each serving of pasta, and then add some freshly grated Parmigiano Reggiano. I also have some grated Parmigiano Reggiano on the table to pass.
That’s it. Remember, the sauce is supposed to be a condiment, so you don’t want to use too much.
This makes for a delightful first course.
EDIT: I forgot to say that I add half a cup of a nice red wine (always the wine I’m drinking as I cook) along with the seasonings.