Classic tomato sauce aka sugo.
There is no reason any non-native Italian shouldn’t be able to make an authentic, reliable, tasty, easy go-to pasta sauce. I advise you to just shrug off the casual snobbery / subtly xenophobic tendency that fellow Italians have, where they are deeply suspicious of any other nationality making anything from their classic culinary repertoire.
This classic red sauce will cause disagreements in every household and by my estimation is probably the primary source of initial rifts between daughters-and-mothers-in-law as there are as many recipes for it and opinions on it as there are families in Italy. Often but not exclusively, each family hands their recipe down from mother to daughter (and of course sometimes son, look at Bottura, Carluccio, Contaldo, Locatelli et al) in this way for generations. it’s not a secret recipe usually, it’s just a basic survival skill in all families an a very polarizing one at that. Some don’t diverge from a minimalist, purist version (tomato, olive oil, garlic and salt and maybe (oooh!) a single basil leaf) – my friend Ute calls it “sugo finto” in her house (which means “fake sauce” and recommends this particularly with fresh, seasonal summery tomatoes – I will provide her exact recipe soon… others will only approve of a soffritto base and then the addition of tomato. To give you another example of a totally valid yet surprising departure from the majority of recipes – from a bona fide, card-carrying Sicilian friend of mine, Elena who is a paediatrician living in the UK called her mother in a panic when pregnant in order to get the exact recipe for her sugo such were her cravings. She used to make her own (just one of her mother’s variations) but the nostalgia component was insurmountable as she craved a particular recipe which had no soffritto or oil at all involved in the cooking. Controversially Elena’s mother’s recipe involved boiling the tomato and carrot and celery and onion without the initial frying off, just the combining and boiling of all the ingredients and the addition of fresh, raw extra virgin olive oil just before serving….