I’m thinking of growing my own tomatoes and trying my hand at sauce this year, but I know my husband won’t be fond of it unless it tastes like the Ragu that comes out of a jar. Does anyone have any sauce-making secrets that would give me a traditional meat Ragu-like sauce?
Or should I just stick to buying my sauce and leave the tomatoes for the salads?

Sometimes the secret to those people who like Ragu when preparing a fresh sauce is .... adding a little brown sugar at the end. Not my favorite thing, but I swear Ragu sauce has sugar in it because it has a very sweet taste - kind of like ketchup actually.

All restaurant and commercial tomato-based pasta sauces have some form of sugar in them. Tomatoes are very acidic, and the sweetness helps to cut that acidic taste.