I think the key to a good pasta sauce is letting it simmer long enough to develop depth. I usually start with garlic and onions in olive oil and then add crushed tomatoes and fresh basil from the garden. The trick is to let it cook on low for at least an hour so the flavors really come together. I also add a pinch of sugar to balance the acidity. Last weekend I tried adding roasted red peppers and it turned out really well. My family said it was the best one I have made so far. I am thinking of trying a white sauce next time with mushrooms and spinach. Let me know if you want the full list of ingredients I use. Also I have been experimenting with different pasta shapes and found that rigatoni holds the sauce better than spaghetti. The key is to cook the pasta al dente so it maintains its texture when mixed with the sauce. I also like to reserve a small cup of pasta water to thin the sauce if needed. That little bit of starch helps the sauce coat the pasta evenly. Let me know your thoughts on this approach.