Dude. Seriously. It is. Crazy trick that worked: grating the onion and sauteeing in butter. Meant absolutely no onion texture (which I hate) but a rich flavor. Crushed tomatoes rocked, and the whole thing was crazy fast. Delightful with a little bit of ground beef added in. Probably could’ve used a thicker spaghetti (we always buy angel hair) to absorb some of the liquid, but no big deal. Totally 110% recommended; I’m planning on making it again regularly!

(May/June Cook’s Illustrated, page 13)

Update: doesn’t hold up to very much meat added. A little bit after cooking, or even better, with meatballs, but it’s just too delicate of a sauce to be the base for an actual meat sauce.