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.