This is my go-to now. I typically add garlic and leave the onion in (diced first). I’ve made it with ground salsiccia and that’s been ok but the greasiness of
the sausage almost soaks up the sauce entirely. Once spring/summer brings fresh herbs, I look forward to adding those at the end. Also, it goes BEST with handmade pasta or otherwise purchased fresh pasta, rather than dry. I mean, fresh pasta is always better, but in this case it’s especially better than with dried pasta.
