I've tried several recipes, and it never tasted right to me. What I'm looking for is basically Rao's marinara, but homemade. Mom used to just use the Lawry's packet stuff, but that tastes too sweet to me these days.

I am tapped the fuck out.

Of course, you are! Oh, Teppy, I am sending all the ~ma that 2022 takes a dramatic turn for the better, and quickly.

I don't think I've ever followed a recipe for spaghetti sauce. Maybe I should try one some time.

Same here. It seems to my recollection that the Italians I grew up with had very basic sauce. Like tomatoes, maybe some garlic and sugar (which I don't use), and very little in the way of additional spices, if any. The spices usually were added to whatever the sauce was being added to.

I think my emotional bandwidth just ticked over into negative numbers. I am tapped the fuck out.

I believe it! I'm so sorry 2022 is being so much, Steph! I really hope you get a break (mental, emotional, physical) REALLY soon.

I grew up in a town that was mostly people of Italian descent. Someone local made good spaghetti sauce (it was a revelation to my parents who thought pepper was exotic and spicy) so we'd have spaghetti or use it in lasagna. There was also a man who made his own red wine ... probably only semi-legal, but went really well with the sauce.

Teppy, I hope things get better. Take care of yourself. As well as all the family, loved ones, etc.

I always just use jarred pasta sauces, but I play with the contents of my spice cabinet to dress them up a bit. (NEVER Ragu, talk about too sweet...) Someone (Hec?) posted an "Easiest Tomato Sauce" recipe once I've been meaning to try but keep forgetting when actually shopping for ingredients - tomato sauce, an onion (that is later removed), and butter? maybe?

I remember that. I think it was canned (crushed?) tomatoes, an onion with maybe a clove stuck in it, a stick of butter ... anyone have the info. It sounded good and was certainly easy enough.

I have it behind the NYT paywall, so here it is:

M. Hazan (can't find first name; will update)

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) 5 tablespoons butter 1 onion, peeled and cut in half Salt

PREPARATION

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

And, yeah, I totally looked it up, because Hec (I think?) Posted about it. Haven't made it yet!!

I think my emotional bandwidth just ticked over into negative numbers. I am tapped the fuck out.

Holy hell, Universe, LAY OFF THE TEP. SHE NEEDS A FUCKING BREAK.

tomato sauce, an onion (that is later removed), and butter?

Yes, I tried that one. It just wasn't what I was looking for in a spaghetti sauce. To my knowledge, there are no Italians in my heritage, and my home town was primarily 3rd generation Polish-Americans. (If you want me to fry up some kielbasa, I am all over it.) So most of my sauce attempts have been from online recipes.

Tonight I'm taking my noodles from another part of the world and trying to fancify ramen. I have my soft-boiled egg ready to go.