by Julia Moskin

When I started out cooking dinner (for my little sister, on the nights my parents went to their weekly disco lesson), meat sauce was one of the recipes I cut my teeth on. (The other was canned-soup stroganoff; we had a great love for ground beef.)

It seemed, and was, so basic: brown the meat, pour in chopped tomatoes, and presto! Meat sauce. Not quite. The result was edible, especially with lots of grated cheese, but the two elements (sauce and meat) lacked any kind of meaningful relationship. 

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Source: http://food.ndtv.com/