I am happy to see the onion infused in the sauce instead of sauteed in tons of olive oil - as some other cooks insist. I have been making my sauce this way for years, infusing a carrot together with the onion and a sprig of fresh basil in plain store-bought sauce. No red pepper flakes, no overwhelming amounts of herbs and spices, and no garlic either! Personally, I would not use butter, which is more of a Northern Italian custom, because the sauce becomes more easily rancid, whereas with olive oil it stays fresher. The simpler recipes are the best. RIP Marcella. Thanks KAF.

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