As I'm still freelancing and working out of our home, being "Mr. Mom" and handling tasks like dinner has fallen to me. Granted, I have the benefit of having worked in several restaurants, and apprenticing under two 1-star chefs, so I'm not a completely worthless dude in the kitchen.
So, I had enough time to use my morning for dicing onions, carrots and celery (which is long work, to which anyone who has ever worked in a restaurant can attest), and then I simmered the sauce for a few hours. Then, I reduced the sauce even further.
My God, it was incredible.