Nice! Here is a basic pasta sauce recipe: RECIPE: mirapoix + canned tomatoes or strained tomatoes = basic pasta sauce. THAT IS IT. NOTHING MORE. Seriously. That video about how she makes carbonara? Same with pasta sauce. It is far less ingredients than you can possibly imagine. What is mirapoix? Italian and french mirapoix is onions + carrots + celery sweated off in a bit of extra virgin olive oil until it is translucent. I prefer just onions + garlic sweated off until they are translucent (never ever ever ever burnt, very very low heat). Mirapoix is a poor mans way of adding umami taste to soups and sauces. So: 1) Mirapoix: cook off 1 onion and a bunch of garlic in olive oil until transluscent. They loose all their smell and become something completely different. 2) Add 1 can of San Marzano tomatoes OR 1 bottle of strained tomatoes. Alwasy look for D.O.P. on either product, always make sure it comes from Italy. Keep on shopping until you find a brand you like. Also, strained tomatoes / canned tomatoes are supposed to be PURE TOMATOES ONLY but even bloody Italians will put in citric acid to make it stay longer on the shelf, it ends up tasting lemony. You are looking for either San Marzano region (d.o.p.) on can tomatoes from Italy or bottle of strained tomatoes (bottle should ideally have d.o.p. on it as well). All that is happening with the shopping instructions is you are looking to REMOVE any ingredients except tomatoes. Manufacturers will do whatever they can to sneak in ingredients thinking you won't notice. Also, I stopped trying to find North American suppliers, there might be some that exist that know what they are doing but white people, we don't cook we ruin food even when they are supposed to be pure and just canned tomatoes / bottle tomato sauce. I just stopped sourcing white people ingredients except meat and eggs. 3) Cook for an hour preferably two or more. Just keep on adding water as it evaporates so the sauce doesn't burn. I know this sounds like a joke. That is a basic tomato sauce. ... now ... 4) Pizza sauce - add a bit of oregano or maybe just some fresh basil, whatever you prefer. Maybe neither and just plain pasta sauce is fine. 5) Bolognese - while your pasta sauce is cooking, in a separate pan cook off lean ground pork well, make sure to drain the pork fat. Not everyone likes the taste of pork fat you can always add pork fat as you like. Add it in at the beginning of the sauce, cook for 1 to 3 hours, to your preference. Pork makes a huge difference, but beef is fine or 50/50. Notice no salt or almost any spices at all so far, not even salt or pepper (you need salt in the water when cooking pasta of course)? This is why white people kill food, we think cooking is adding spices. It isn't, cooking is just cooking the minimum amount natural ingredients and tasting the natural ingredients ONLY. You know what the difference is between properly cooked (unspiced naturally tasting food) and spicy food? Naturally tasting food was developed in northern climates where food preservation is not a worry. All foods that are spicy come from very warm climates where spoilage is a problem. Things like chilli and curries were developed not only as preservation methods to store food for a little longer than normal, if you are deadly poor and deadly hungry heavy spicing allows for the use of meats and veg that are just on the edge of spoilage. So, you know the basic tomato sauce above? 6) Basic chilli = basic bolognese + chilli spices 7) Butter chicken sauce = basic tomato sauce from above + cream + butter chicken style curry spices 8) Most tomato based Indian sauces = basic tomato sauce from above + Indian spices Cooking is dumb.