pasta sauce

One of the joys of cooking pasta sauce is not the actual end product, but getting sweet, sickly, unhealthy, Tip Top kind of slices of white bread, putting butter or some kind of substitute on them, and dipping it, or lightly pressing it, butter side down, into the sauce as it is cooking. Works with toast, too. Sometimes I think I make a pasta sauce just so I can do that. As it takes at least an hour for the sauce to reduce and the flavours to permeate, I'm often too full to eat it by the time it's finally ready.