These are two basic recipes I've already bored people with, I'll post up some new ones when I next feel energetic.
Salsa di pomodori semplice
Its best to scale up the following recipe making it in much larger quantities, freezing what you don't need. While useful as a component in many other Italian disks (topping pizzas for instance) its also great in its own right.
A large clove of garlic (crushed or finely chopped)
1 can peeled Tomatoes
Half an onion (chopped)
a carrot (chopped)
a stick of celery (chopped)
a squirt (2 teaspoons worth or so I spose) of tomatoe puree
a teaspoon each salt, black pepper, sugar/honey and wine vinegar.
-(optional) Add a spoonful of olive oil to your pan and cook the chopped celery, carrot, onion and garlic for 5 minutes or until lightly browned.
-Add remaining (or all if the above stage was missed) ingredients, bring to boil mashing with a wooden spoon to break up the tomatoes, cover and simmer for 30ish minutes.
Then just squash it through a sieve and cook it down to whatever consistency you like.
a Ragu fit for north European palates, but be warned that Italians will not find it amusing, an old lover once nearly battered me to death with a stiletto after seeing this.
500g lean minced beef (or better yet, veal). Heat the oil in a medium-size deep pot and saute the carrot, celery and onion over low heat until translucent, stirring occasionally, for about 5 minutes. Add the pancetta and saute, stirring occasionally, for 4-5 minutes. Add chicken Livers, cook for 5 minutes, then add anise and remaining meat and saute, stirring occasionally, for 4-5 minutes. Do not brown the meat during this time, just cook thoroughly.
500g minced pork
6 tbsp extra virgin olive oil
225g chicken livers finely chopped and trimmed
2 medium onion, finely chopped
3 fat garlic cloves, chopped
150g pancetta or streaky bacon, EXTREMELY finely chopped
1 kilo chopped tomatoes
200g double concentrate tomato purée
half bottle red wine
Cup of Milk
30g fresh basil
1/4qtr whole nutmeg, grated
1 star anise
salt and black pepper
Add the wine and cook until it has evaporated, after this add the milk and nutmeg and continue gently simmering until that too evaporates. Once done add the Tomatoes and simmer for 8 hours (or put in the oven at a low temp (140 say)). Leave to cool for at least a day, skim of the excess fat then reheat and add the basil.
Serve with tagliatelle and Parmesan.