I have ravioli with good spagetti sauce today. I'm currently fighting a wonderful burning bout of heartburn. (It's almost like swimin' with the Devil maw!) But...it's worth it, because it's nummy. What makes good spagetti sauce according to me? (I know you don't care, but lord all mighty, you keep coming back and reading this, so you should know by now what you're going to get.)


Good spagetti sauce is when you can still identify 99.9% of all the components, but don't feel like you're crunching into a almost-done bug with every bite. Where you get big nice chunks of stuff like garlic and olives and green pepper and mushrooms and and and...


Good spagetti sauce hasn't been purreed into a sludge that looks like a mix of tomato boogers and rejected Red Cross blood.


Good spagetti sauce makes me say: "Wow." (Great big long pause) "This Spagetti Sauce Is Good."


I'm not Italian, (In fact, I'm Native American, German and Irish...nowhere near Italian) so I'm sure nobody's going to take my word for it, but you don't have to be Italian to bean someone over the head with a bat. (No offense to any Italian, except for those of you who know that comment was for you, then take as much offense as you wish.) So, I don't think you have to be Italian to know what good `getti sauce is either.


Thank you for joining me for this extremely nonsense post, I hope you enjoyed it almost as much as the point of posting it baffled you. Come again soon. That is all.