A lady from church brought this over when I had my second baby. I remember thinking there was no way something so simple could taste that rich. Now I make it at least twice a month when the week gets

rather than a hard boil so the sauce stays smooth. Slow and steady is the secret to that velvety finish.

Make it a fuller meal: If you want to stretch supper, tuck a few mushrooms or a handful of spinach into the skillet during the last few minutes of cooking. That way you keep the spirit of the recipe while making it go a little further.