I guess every Italian nona has their own but this one by chef Scott Conant is supposed to be one of the best.

Watch this bit first - http://youtu.be/SaVbpQQrDL0?t=13m50s
Then continue here - http://www.youtube.com/watch?v=K6yLuNRgiLg

Here is the recipe - http://www.seriouseats.com/recipes/2...tt-conant.html



The vid is from an episode of Anthony Bourdain: No Reservations called Techniques. A bit of a different episode for the series but it is interesting.
Also has segments on roast chicken, burger, lobster, stew, steak, fries and omlettes.

I made this the other day.
I used rustico passata (with lumps in).
I made the oil infused with garlic and basil. The oil was great but what was even better was the confit garlic. So soft and mild.

It would have been the perfect veggie meal if I didn't add the bacon

I've done this recipe (after watching the progrmme). Superb, but very rich, a smaller portion is adviseable but absolutely gorgeous nonetheless!

The most tastiest tomato sauce I've made is Marinara Sauce (goes well on pizza as well as with pasta).

O.K it has anchovies, but these melt and you will only taste a fabulous flavour.
Basically make a tomato sauce in the normal way, i.e.lightly saute finely diced onion, (some finely diced celery, optional) add some garlic. Transfer to a pan and add a squidge of tomato paste. Stir till cooked for 1 minute, intensifies flavour. Add the tin of chopped tomatoes and chopped anchovy fillets (think I use half a tin of anchovy fillets for 7 oz. tin toms) and simmer for about 20-30 mins. You'll be surprised how good this is.