Growing up, spaghetti with meat sauce at Fanny's in Evanston was my absolute favorite dish. Fanny's recipe isn't lost, but is a secret held closely by her son, who still sells jars of the sauce. My sister and I have ordered jars of it over the years, but the cost of shipping (especially to California, where I live now) has gone over the top. Sis and I are determined to recreate the recipe in our home kitchens using local, organic ingredients. Some chef friends of mine speculate that there's liver in the recipe, which might account for it's earthiness, and the creamy texture indicates a long, slow, simmering process. Fanny's also has a distinct tanginess. We've tried some bolognese recipes that call for liver and tomato paste (for tang) but it's still not Fanny's. Can we chowhounders use our taste-bud intelligence and cooking experience to re-create Fanny's sauce? Anyone else in?