I’m entirely sincere. This recipe is both the easiest and the tastiest sauce it’s possible to make in half an hour with three ingredients. Most of the time is waiting. If you set a timer, you can’t screw it up (as long as you respond to timers.) And the only equipment you need is a saucepan, a knife, and a timer.
As far as authenticity, I learned this from someone who was posting their Italian grandmother’s recipes. It’s authentic, and it works.
NONNA’S NON-INVOLVEMENT PASTA SAUCE
INGREDIENTS:
1 large can tomato puree (1 lb/450g)
1 stick/ 4 oz butter (reduce by half if you are reducing fat, but it is not optional, butter is necessary for this dish to work)
1/2 a white onion, whole i.e. skinned but not sliced
salt and sugar to taste
METHOD:
Put the first three ingredients in a saucepan with a lid. Do not cook the onion, just stick it in the cold tomato puree. Likewise the butter, just shove the cold butter into the cold tomato puree.
Bring it all to a simmer then cook for 20-40 minute, stirring occasionally.
That’s literally it. Take out the softened onion then add salt and sugar to taste. Add 1 tsp baking soda if you are sensitive to acidic foods. Serve with any pasta, sprinkled with herbs & cheese as you like.
If you want a canned pasta experience (sometimes you want spaghetti hoops on toast and/or Chef Boyardee and I’m not here to judge you) take a couple scoops of sauce and thin with water and use as the cooking water for your pasta, then add more sauce to the cooked pasta until it tastes good. If you need those little gristly bits of meat in there, that’s on you, sort yourself out.
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