Clove of garlic. Fresh tomatoes or tinned I prefer fresh. Pinch of chilli or small fresh one. That is the basic sauce. It can go with bacon, chorizo , prawns, mushrooms just about anything.
My favourite atm is actually a jar!! It's a Lloyd Grosman one... Spinach and ricotta I think it is... It's delish. Failing that, we usually just fling whatever we have have in the sauce. It's usually a soft cheese or pasata base though :-)
If you are having say chops with the pasta, gently fry in a little oil and remove meat onto warm plate. Then in pan add 125ml cider to de-glaze pan and bubble away for a few mins. Then add 2 tsp wholegrain mustard and 75ml double cream. Bubble away for another min or two till reduced and thickened a tad. Pour over meat, or stir through pasta or gnocchi - absolutely gorgeous!
I tend to use......tin tomatos....tomato paste.....garlic....onion chopped......salt.....pepper......mixed herbs.......red wine..
Don't always add the wine just depends on what we are having it with. Then you can add meat ect.!