There are few comfort foods we prepare aboard Del Viento, our Fuji 40, that are as inexpensive, widely available and versatile as pasta, in all shapes and sizes. Whether in cold climes or warm, our go-to approach (and our kids' favorite) is to serve it hot, with red sauce. Sail the world over and it doesn't get any easier than it is in the United States to find good-tasting red sauce in supermarkets — but sauces sold in cans and jars are often filled with high-fructose corn syrup and other unpalatable ingredients. Farther afield, if you can even find pre-made sauce, it's expensive. Fortunately, all the ingredients needed to make the best homemade sauce in the world are widely available everywhere. Good-quality canned tomatoes are the foundation of this sauce. The ingredients I use have long shelf lives, so are easy to have on hand during extended passages or periods away from civilization. This recipe is rather simple, and what we prefer, but can be easily modified with the addition of other veggies at hand, such as bell peppers. If you have access to fresh herbs, substitute those! Also, ratios are flexible; try experimenting for changes in taste and consistency. Whatever the outcome, you'll never go back to Ragu.