Pomodoro (Tomato) Sauce

This recipe, based on Marcella Hazan's most famous sauce, makes plenty for a pound of cooked pasta, but you might consider making a double or triple batch and freezing the excess to whip up a quick weeknight pasta without much effort. Toss in some meatballs for an even heartier treat. You’ll want to use about 11⁄2 cups of sauce per pound of pasta.