This is my Sunday sauce, closely followed from The Parsley Thief. It is so simple and so belly filling, it is worth the hour it takes to make. I start with the best whole, peeled canned tomatoes, 3 tablespoons of butter, one white onion, and salt and pepper. That is it. The most time consuming part is chopping up the tomatoes, but if you have a food processor, consider that step a flash!
1 28oz. can of high quality whole, peeled tomatoes
one white onion [peeled and sliced in half]
3 tablespoons of butter
kosher salt and freshly ground black pepper
 Chop the tomatoes to the desired coarseness of your sauce. [this is where you can use a food processor to speed up the process]
 Place chopped tomatoes and their sauce from the can in a medium sauce pan. Turn the heat on to medium.
 Slice a white onion in half, trying to keep it whole and place inside the pot with the chopped tomatoes.
 Place three tablespoons of butter in with the chopped tomatoes and onion pieces. Season with salt and pepper.
 Once the sauce starts to summer, turn the heat down to medium and cook for 45 minutes. Stirring every few minutes or so.
 When the sauce is done, throw on a pot of boiling water, toss in your favorite pasta, and cook according to package directions. Drain.
 Remove the onion halves from the sauce. Stir the tomato sauce once more. Spoon over the cooked pasta. Add spinach greens and grated cheese. Serve.