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.

I remember bon bon posting about that recipe. I did try that one, and yum, but my usual process is to follow the guidelines my mom taught me that starts with garlic and ground beef and adds tomato paste and tomato sauce or tomatoes and wine and whatever else sounds good and I have and the herbs that seem appealing at the moment (Grandpa was Italian, but I don't think this sauce comes from his family, although who knows, maybe it did, but the family lore is that they were not so much down with the tomato-based sauces). Not that I have done that in a while, but I think I still remember how.

Post Deleted!

^^^^That was not a dramatic post that I decided to delete because of its contents. I literally had just scrolled to the bottom of the screen so quickly that I blew past the "First"/"Last"/etc buttons, saw the "Post Message" button below the (EMPTY) post post, and clicked it.

In my defense, I didn't know we could post empty posts. Further in my defense, I am so goddamn tired. Plus loopy on migraine meds. I want to finish editing this article and go to bed until Memorial Day.

I'm sorry you are tired and loopy, but I'm glad to know what happens if we post an empty box!