Ragu (the real kind)

Yeah, I guess you can use the sauce from the can, but if you want real ragu the way an Italian grandma makes it (or at least, the way my Italian grandma made it) try this recipe:

Saute about 3 tablespoons finely chopped onion in about 2 tablespoons olive oil until onions are translucent

Add 1 10oz can crushed tomatoes in puree and 1 10oz can petite diced tomatoes (or you can use whole canned tomatoes, crush them yourself and pull out the tough spots, like Grandma did, but I prefer shortcuts). Also add 1-2 tablespoons of burgundy (cooking wine is ok, the good stuff is better). Bring to a boil then turn to low and simmer for at least 30 minutes, stirring often so it doesn't burn.

Add 1-1/2 teaspoons each of basil and oregano. Add 1 teaspoon salt and 1/2 teaspoon pepper. Stir, simmer for about 30 minutes, then adjust seasonings if needed. Turn off the heat and let the sauce sit for as long as you want (the longer, the better - just give the flavors time to "get happy" together) then reheat and serve with your favorite pasta!

(All these measurements are approximate. Italians don't believe in measuring anything except baked goods, so adjust according to taste.)