• Sauce 1 can (large)
• Tomato sauce 1can (large)
• Tomato purees 1can (large)
• Crushed tomatoes 1 can (large)
• Tomato paste 1 medium can or 2 small
• Garlic & onion – 3 cloves crushed and a ½ onion chopped fine
• Parsley – palm full
• Italian seasoning – palm full
• Sweet basil – palm full
• Basil leaves – 2
• Onion & garlic powder – about a teaspoon full

Sauté the onion in olive oil (enough to cover the bottom of the pan) until soft then add the garlic add more oil if necessary. Add all of the cans of tomatoes except the paste.

Add your spices and stir it a lot so it does not stick to the bottom of the pan. Add sugar to cut through some of the acids from the tomatoes, about a tablespoon, or more if you like it sweeter. You can also add some red pepper flakes for a little heat if you like just a little.

Meat: Country pork ribs – I like it bone-in gives more flavor

Italian sausage – whatever kind you like, I like to bake them first to get some of the greases out. You don’t have to cook them all the way. Just enough to get rid of the grease

Meatballs – you can buy meatloaf mix or just get 1lb Hamburg, 1lb ground pork or Italian sausage out of the casing and also 1lb ground veal if you want

Mix meat together don’t over mix it will make the meatballs tough

Add about a ¾ to a cup of Romano cheese (grated) or parmesan

Add 1 egg, some oregano about a palm-full or you can just use Italian seasoning also add fresh parsley chopped .1 cup of Italian bread crumbs

I like to soak about 3 slices of white bread without the crust in milk (just enough to cover) squeeze it out and put it into the mixture and add the milk that is left. Before you add the meatballs make sure the sauce is almost boiling then drop them in after they are cooked you can take them out and add the paste. I wait to do this step because it can get thick from the meat