When I was growing up, Uncle Chuck's spaghetti sauce was a go-to dish in Mom's kitchen. We never got tired of it, and we didn't really understand why anyone ever put any other kind of sauce on their pasta, not when Uncle Chuck's was an option.
So, brimming with childhood memories after the trip to Georgia, and feeling ambitious after our recent culinary successes, I decided to try making the sauce myself. I couldn't help hyping it up to Lauren, Bill, and Albert. But after all these years ... could the sauce really hold up?
The answer is a resounding YES.
An unprecedented quad thumbs-up for Uncle Chuck's spaghetti sauce. It turns out that sherry and beef are like the cheat codes for sauce cooking, and this sauce is largely comprised of sherry and beef.
The oddest thing about the experience was that this sauce tasted like my birthday. I don't just mean that the sauce was as delicious as birthdays are wonderful. I mean that Mom made this sauce whenever she was hoping to pamper us kids (birthdays, exams, etc.). I was surprised at how strong the association was; it hit me with the first bite.
So: Great sauce. Great memories attached. And easy to cook, too! I'm glad I had a chance to introduce a new batch of friends to it.