I stick to the mundane spaghetti sauce. I use 1 can tomato sauce, 1 can diced tomatoes, 1 can whole berry cranberries to 2.5 lbs of meat. The sauce will ‘turn’ at some point, can’t describe the taste difference but it turns into a sweet-sour that just gets better each time it is re-heated.
Yer an interesting cook!
Why isn’t this a risk of growing Clostridium botulinum?