Spaghetti sauce

Soften finely chopped onion in olive oil, add garlic, then stir in chopped tomatoes, dried oregano and a pinch of salt. Simmer uncovered for about 25 minutes, stirring occasionally; add a splash of pasta water if it becomes too thick.

Warm it gently with a little olive oil, crushed garlic and a pinch of chilli flakes, then simmer for 10–15 minutes. Stir in chopped fresh basil at the end, and loosen the sauce with a spoonful of pasta water before tossing it with spaghetti.

Transfer leftover sauce from the jar to a clean, covered container and refrigerate it promptly. Use it within three to four days, reheating only the amount you need until it is steaming hot.

Yes. Cool it, portion it into airtight containers or freezer bags, and leave a little room for expansion. Freeze for up to three months; thaw overnight in the fridge or reheat gently from frozen, stirring as it warms.

Toss it with cooked spaghetti and a splash of pasta water, then finish with grated hard cheese and basil. It also works with meatballs, roasted aubergine or sautéed mushrooms; add those to the sauce while it simmers so their flavours mingle.

For a quick pasta coating, use passata simmered with garlic and herbs, or toss pasta with olive oil, garlic and a little pasta water. Pesto is another option, though it gives the dish a very different flavour.

Marinara is usually a simple tomato sauce made with ingredients such as garlic, herbs and olive oil, while spaghetti sauce can refer to a broader range of sauces served with spaghetti, including versions with meat or vegetables.