This sauce is perfect when you want something unfussy and simple. It's just the thing when you don't want your pizza toppings overshadowed by the red sauce (or brought low by the overly-sweet store-bought varieties) or when the meatballs should be the star of the show. As you can imagine, I use it on pizzas, with meatballs, chicken parm, subs and anything else that requires a basic (yet awesome) red sauce. Throw it together in a few minutes then let it simmer on low all day. You're house will smell amazing and it keeps well in the freezer - saving you work on another, more hectic weekend. This makes a whole mess of red sauce. Feel free to scale down but really, it's just as easy to put up enough for future use. H/T to Marcella Hazan for teaching me (and the world) about the glories of butter in a tomato sauce...

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