I don’t have a sauce recipe that’s consistent. But when someone loves something, I want to be able to replicate it. So here it goes.

meatballs (cook in the pan) | tomato puree | garlic | salt and pepper | good red wine | parmigiano reggiano | a bit of Rao’s Arrabbiata (it’s not all from scratch all the time – there are good products out there)

I cook the meatballs first (they deserve their own post, stay tuned) and drain some of the fat. Not all. Fat equals flavor. The other ingredients are added one at a time. So they can get to know each other. Become one. It’s about relationships, cooking is. And not just among those being served.

So, a robust red sauce. This is the one we’re adopting. Deciding to make it our own. And we’re putting it out there. Here on the blog. In case what we’ve done might work for you too. And so I can remember what I did, and maybe do it again. In the same robust fashion as it occurred the time before.