I have a few different red sauces I make but the basic red sauce is as follows. I have found simpler is better for a red sauce. typically I use one of these I get at WF. maybe in the summer I use fresh if they are on sale at the farmers market but canned work great. - 1 large can of WHOLE tomatoes, I use 1 of these 2 brands -- san marzano tomatoes -- Muir Glen fire roasted tomatoes - olive oil (generous) - 1 small onion (~1/2 cup fine dice, onions should basically dissolve during cooking and not be perceptible in the final product) - salt (generous) - pepper (generous) heat oil to medium heat, add onions and some and pepper salt. cook for ~10 minutes they should not get dark or burn at all, just a light tan color. add tomatoes, more salt, cook for an hour or 2 on low. break the whole tomatoes up coarsely with a spoon after they cook for a few the sauce should reduce by ~1/4, check salinity and adjust. Pro Tip: use a splatter screen while reducing the sauce to not make a mess there is no need to add anything to this amazing sauce but possible additions I do are - crushed red pepper (add with the oil in the beginning) - garlic (add after the onions have cooked down a bit or directly raw to the tomatos) - red bell pepper (~1/2 cup fine dice add with onions) - rosemary, basil, parsley (add at the end or 15 minutes before serving) - anchovies ( ~4 of them add with the oil in the beginning) - red wine (deglaze after you caramelize the onions a bit, right before adding tomatoes) thats about all there is to a a 5 star sauce!