We eat a lot of pasta here at the Perkins Homestead. Why? Because it's so very good.

I use the pasta sauce recipe Patrick taught me when we first got married. His sauce is one of the countless reasons why he is the perfect man for me. Patrick went on a two-year mission for our church to Rome, and some angel in the form of a little old Italian woman taught him how to make red sauce. Someday in heaven, I will find her and thank her profusely. Here's what I've done with that second-hand-authentic tutelage.

Patrick's Pasta Sauce
2-3 tablespoons olive oil
1 onion OR 1 carrot, peeled and chopped
2 cloves garlic, peeled and minced or pressed
2 teaspoons dried parsley OR a handful of fresh, chopped
1 teaspoon dried basil OR a handful of fresh, chopped
1 teaspoon dried thyme
Sea salt and freshly ground black pepper
1 28 oz. can crushed tomatoes (I prefer Cento or Muir Glen brands, but Contadina works, too. Some other brands DO NOT.)
Optional: 1 lb. ground beef OR sweet Italian sausages, removed from their casings
Optonal: 8-10 oz. fresh mushrooms, washed and sliced, and a splash of white wine
1/2 cup (1 stick) butter
3 tablespoons freshly grated Parmigiano-Reggiano cheese
1 pound dry pasta

Put the olive oil in a heavy, medium-sized pot over low heat. Add the onion or carrot and sauté until soft, about 5 minutes. If adding mushrooms, add them next along with the wine and cook them until they release their juices, another few minutes. If adding meat, add it now, raise the heat slightly, and brown while stirring well to prevent big chunks from forming.

Add the garlic and herbs and stir for a moment or two. Marcella Hazan calls this process 'insaporire,' when you are infusing the oil with the heat-released flavors of the herbs. But keep it moving and be brief; you don't want to scorch the garlic, which is easy to do when it's in such tiny pieces. Add the crushed tomatoes and stir well. Taste and add salt and pepper as needed. Add the butter and cook the sauce until the butter is melted and the sauce is heated through.

Cook the pasta according to the package directions; drain, toss with a couple of tablespoons of butter, and serve with sauce and grated cheese.

This rich, intense sauce goes a long way; you might need less than you think to cover a serving of pasta. Because of this, even if you are feeding seven people, you'll probably have a fair amount of sauce left over.

Here's what I do the next night. Add a cup or two of cream to the leftover sauce and reheat it very gently. Meanwhile, slice and sauté a couple of zucchini in a little olive oil and salt. Once it's cooked but not mushy, add it to the sauce and stir well. Serve over more pasta--maybe a different shape, so the kids don't mutiny.

This is also the sauce I use for lasagne and pizza; I double the recipe when making lasagne and almost always use a béchamel sauce instead of ricotta cheese. Unbelievably good.