Boil the pasta. Bring a large pot of salted water to a rolling boil. Add pasta and cook until just shy of al dente. Reserve 1 cup of pasta water, then drain.

Sauté aromatics. In a wide skillet, warm olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds until fragrant.

Boost the base. Add tomato paste and cook for 1 minute, stirring, to caramelize it slightly. Sprinkle in red pepper flakes and dried herbs.

Add the canned meat sauce. Pour in your canned meat sauce and stir to combine. Add the bay leaf if using.

Loosen and enrich. Add broth or wine and let the sauce simmer gently for 7–10 minutes. Stir in butter at the end for a silky finish. Taste and season with salt and pepper.

Marry the pasta and sauce. Add the drained pasta to the sauce and toss over low heat for 1–2 minutes. If it looks thick, add a splash of reserved pasta water until glossy and well-coated.

Finish with freshness. Remove the bay leaf. Stir in chopped basil or parsley. Plate and shower with Parmesan.

Serve hot. Add an extra drizzle of olive oil, more pepper, and a little more cheese if you like.