Start with tomato sauce

I don’t know if it’s good to admit this sort of thing, but until three days ago, I had never made tomato sauce. Oh, I’ve eaten plenty of it, of course – with garlic, with basil, with capers; on gnocchi, on pizza, on pappardelle; really, that part is easy – but until Friday, I had never made one. No marinara, no Amatriciana, no nothing.This is not the kind of information, I know, that one