I live in Bologna and this is the recipe from the Accademia italiana di cucina and by far the most authentic recipe around. Of course, in Bologna every mamma has her own adaptation. It's really wonderful, serve it with a wide egg pasta, tagliatelle is the traditional pasta.
simple 10 minute tomato sauce.
The pasta you choose will make or break the recipe. Italian cooking is based on simplicity and for simplicity to work you MUST use quality ingredients. Cheap pasta (it's often yellowy with a lot of broken pieces and little markings on it) won't stay "al dente" that is with a little bite to it. Use plenty of water so it doesn't stick to the pot or to each other.
For the tomatoes: only FRESH ripe roma tomatoes (the long kind, use San Marzano if you can find them) or tomatoes without too many seeds.
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