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.

I've made that Marcella Hazan recipe before. It's pretty good, and I don't really like tomatoes, so the fact that it's mostly tomato is pretty impressive for me.

I'm sorry, Steph. Everything happens all at once and it's exhausting.