I’m not Italian, don’t have a drop of Italian blood in me. So, though it pains me to admit this, I am hopeless when it comes to making sauce. I have never been able, despite authoritative recipes and patient guidance from Paesan relatives, to make “gravy” that tastes even vaguely authentic. So I’ve stopped trying.
I am at a point now where I’m perfectly at peace in heating and serving sauce -gasp- from a jar. It’s not cheating if I’ve tried to no avail, and have ultimately accepted my ethnic-culinary limitations.
Did you try Aunt Josie’s recipe? It is the one Ryan loves. And you know how much he likes to eat.
I like using jar sauce, but I’ll add items. For example, I will saute onions, garlic, red pepper flakes, peppers or mushrooms (or both) and fresh or canned diced tomatoes. Add a few tablespoons red wine and simmer down, then add jarred tomato sauce. No complaints from anyone.
I’m no Italian (but I play one on TV). Plain tomato sauce/gravy is just too boring for me I guess.