After years of buying spaghetti sauce in a jar, I became disenchanted. One day I no longer liked any of them. Not a one. Not even Paul Newman’s Sockarooni—which you almost have to like, just for the name.
I wanted more flavor. To that end, I decided to make my own sauce from scratch.
I need to get busy in the kitchen in another minute because it’s 4:00 pm and supper is at 6:00, and when you make spaghetti sauce from scratch, you need to start two hours ahead of time. That’s the deal.
After much experiementing, I’ve come to rely on Christopher Kimball’s Spaghetti with Meat Sauce recipe from the Yellow Farmhouse Cookbook. I tweak it every now and then, to make it my own, but Kimball deserves the majority of the credit. I can only pride myself on finding the recipes, never developing them.
And you know, with the amount of cookbooks and cooking shows and internet food sites, finding the good recipes takes a lot of perseverence.
And a lot of editing.
4:12:00 PM 
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