Neapolitan Tomato Sauce

This is the sauce most often associated with Italian pasta dishes—deep, dark, red, and rich. This particular version has been passed down in my wife’s family ever since her great-great-grandmother arrived from Naples in 1884. It’s surely gone through all kinds of permutations, but it now uses the canned tomato products familiar to all home cooks. When Gogo made this, she would brown her sausage in the pan first and use the rendered sausage fat to start the sauce (adding the sausage and also