I hadn’t attempted to make spaghetti & meatball sauce using the patented family secret recipe in about 7 years. It was one of those things that I attempted and failed miserably at each time, possibly out of contempt for the stuff as I saw it growing up. A huge pot would be made at the weekends then part of it eaten as a meal and the rest put into the fridge to be used in various and sundry meals through the week. We literally ate the stuff in one way, shape or form 4 nights out of a week. Being the variety loving creature I am I just stopped eating it. Instead I would eat my pasta with olive oil and garlic and a little romano cheese with a couple meatballs on the side and all of the vegies I could fit on my plate after that. I boycotted the sauce. After moving out I learned to make a wicked napolitano sauce & kickass greek meatballs (not to be eaten together) while my sister mastered the family sauce & the meatballs to go with it. I never refused an offer to partake in her mastery when she lived 2 and a half blocks away from me. Now she lives an hour and a half away and I had a hankering so I gave it another shot…and it didn’t suck. It was actually quite good if a little less thick than I wanted it to be. That being said, I didn’t exactly follow the family recipe to a T, either. And I made bison meatballs. And served it with zucchini. But for all of my improvisations, it did not suck and I’m quite happy with that.