Marinara sauce

I usually start with a big stewpot on medium heat--less splatter that way. Pour olive oil in a circular motion, twice, and call that two tablespoons. Toss in onions, chopped, and garlic, crushed and chopped. Toss in about a half-pound of chopped hamburger (the generic "burger" is a mix of odd bits of everything: sirloin, ribeye, you name it; it's actually pretty good stuff, all mixed up) with some mild Italian sausage chopped and mixed in. Sprinkle some salt, and fresh-ground pepper, and saute, stirring occasionally, until browned.

A can of tomato paste--paste has very little sodium, I noticed--and several cans of water (two to four, depending on mood). Tip over a bottle of Chianti; stop when I feel like it. Toss in a bouquet garnish of basil and oregano stems, the thread tying them together hanging over the pot's edge. Add two tablespoons brown sugar--don't know why, it just tastes better that way.

Simmer on medium low, some twenty minutes. Remove the bouquet. Stir in freshly grated parmesan--half a cup, more if I'm feeling industrious. Stir in at least half a cup of fresh-chopped basil and oregano. Add salt and pepper if needed.

About the time I add tomato paste I put a stockpot three-fourths filled with water to boil; the water's usually roiling by the time I toss in the herbs.  I put in salt--lots of it--drop the dried pasta in, cook till recommended time, dump in a colander to drain.

Serve IMMEDIATELY, while pasta is hot. Fork some pasta in a bowl, add sauce, grind some pepper and grate some cheese over it, eat with grape juice (can't do wine anymore).