While the mixture is resting, make your tomato sauce, using any of the Southern Italian-style sauces indicated in our post
"Tomato Sauce 101", made with a soffritto of garlic or garlic and onion, like Sauces #2 or #3. Many recipes call for adding chopped or thinly sliced red bell pepper, a typically Abruzzese addition. (Personally, I'm not very fond of tomato and bell pepper together.)