Giusi wrote:

If you want to start with a tomato sauce, make a simple one with a vegetable
sofritto, tomatoes and seasonings. Don't over do it. You will learn how to
elaborate by beginning with making the best from the simplest. Remember the
adage, "when cooking with tomatoes, it is less than 10 minutes or more than
2 hours: the acid lives between." Start with the 10 minute sauces using
already cooked canned tomatoes. Expect a bright, fresh tasting sauce. Once
you have mastered that, start looking for sauces like arabbiata, puttanesca,
amatriciana and those will be easy, too. Don't get stuck in a rut thinking
there's only one way to do these things and that it must be hard and time
consuming.


and ohmygawd did I make a killer sauce today too! It started out because
when I made chorizo this weekend, I needed pork fat. So getting big fat
pork chops and other bits just to get the fat off them, I then had these
chops and bones left that couldn't go to waste, right? No, right!
The sauce was a rich ragu, which was a tad too rich for a warm sunny day
I thought, so I lightened it up with the addition of some creme fraiche.
Wow. I can't describe how amazing that sauce became.....that one will be
with me in my memory for a long time yet. deep satisfied sigh