This is an Italian meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I stumbled upon by accident. I doubt I actually invented it — I’m sure it’s just a riff on a long-known technique. But I have never seen it anywhere else.
Reducing a meat and tomato based sauce slowly over low heat brings out deep “Basso profundo” flavors but diminishes the brighter, fresher notes of the tomato. Reserving a significant portion of the sauce un-reduced to return near the end restores the “treble” flavors back into the mix without muting the “bass”.
I discovered this trick when making sauce for two large lasagnas using a too-small pot cooking away from home. I was forced to set some aside. Rather than waste it I figured why not add it at the end. The result was a thrilling surprise. Returning the lightly cooked sauce near the end restored the bright flavors without masking the deeper ones. It’s like turning up both the bass and the treble on your stereo, thus “Equalizer”.
Make a big batch! A couple of days in the fridge or a few months in the freezer will do the sauce no harm at all.