Heavenly Tomato Onion Butter Sauce

I don't know how or why, but despite my actual German/English/Scottish/Russian/Southern US ancestry, my favorite food is far-and-away Italian. There is NOTHING better than a mix of tomatoes, garlic, cheese, basil, and carbs. Pizza, spaghetti, caprese salads, garlic bread...all these things take me straight to food nirvana. 


Everyone has "their" red sauce. You know, the one that they grew up eating or learned to make in college. The only one that they will make for guests. The one they plan on teaching their children. I am lucky, because I have THREE sauces. There is the completely inauthentic one with ground beef and a seasoning packet that I grew up with. It was the first thing I learned to cook (besides boxed mac and cheese). I've made some slight improvements, including using real garlic and onions in olive oil instead of garlic and onion powders. 2 cans tomato sauce instead of 1 can paste and some water. I got rid of the disgustingly slimy canned mushrooms. But still, the McCormick's spaghetti sauce with mushrooms seasoning packet - I can never get rid of that. (No other brand is as good, either.) 


Then I have the basic pomodoro sauce. That's the marinara sauce with herbs and some soft garlic and onion. Once in awhile a tiny bit of red pepper flakes makes it in there just for a surprise. Left over red wine makes it luscious. Quick, easy, versatile, it is perfect for a surprise guest because I always have the ingredients. With eggplant or chicken parmigiana, as a dip for garlic bread or pizza rolls or even as a makeshift pizza sauce at the last minute. This will probably be the first thing my children learn.