Growing up, my nanny used to make her own pasta sauce using fresh tomatoes in season, but canned tomatoes in the winter. I watched her do it all of the time, and she used the pasta sauce in all of the same dishes that we always used the jar variety. One day, when I was in middle school, I decided I was going to make lasagna. I had watched my mom make lasagna a myriad of times, so I was confident I could do it too. However, I didn't realize until half-way into the process that I didn't have any spaghetti sauce. I figured I would just "make" some, like my nanny always did. I guess I forgot that she let the sauce simmer for hours, because I just threw all of the ingredients together and the used it as my sauce. The noodles didn't bake. It was soggy and crunchy at the same time. It was a disaster. My dad ate it to be polite, but my brother took one look at it and asked if we had any peanutbutter. Even after numerous successful lasagnas and close to 15 years later, my brother sti