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Obviously all variations are good if they are good but garlic doesn't feature in the best sauces I've tasted. They are really simple – made from scratch with the skins sieved out or from blitzed tinned toms or quicker versions made with pasata or puree. One nice tip was to use a bouquet garni style bunch of herbs whilst cooking (then lift that out) or basil leaves (added late). Never both. Quite a lot of salt seems to feature but not pepper.
miro_o
And garlic.