i have 2 kinds of sauce... one chunky style that goes great with penne. a can of diced tomatoes with a whole lotta rough chopped onion, sliced garlic, and as much basil, red pepper, black pepper, and oregano as i feel like putting in. takes longer to boil the dried pasta than to make that. the other is more of a sauce, takes a few hours, mostly the same ingredients with the addition of carrots (for sweetness), some red wine, some tomato paste and tomato sauce. everything finely minced (excepting the crushed tomatoes... i like looking down and seeing the bits) and simmered for an hour and a half or whenever. i sorta wing it each time. last time i put in a little too much powdered red pepper.
i also love barbeque and have it probably twice a month. probably go out to eat 3 or 4 times a week. say... frank and angie's, the best pizza place in town (well, perhaps mangia is better...) or central market cafe or kerbey lane or magnolia. lots of sandwiches since schlotsky's is based here, thundercloud too. when i was in school still i ate at the fried rice cart probably 3 times a week. mmmm... fried rice and lemonade...