INGREDIENTS

INSTRUCTIONS

NOTE: It is best to use fresh canned tomatoes and when you use the
spaghetti sauce, the thicker the better (we use Prego). In a very LARGE
pot, using a vegetable mill, grind tomatoes to remove seeds and hard pulp.
Pour the tomato sauce and spaghetti sauce in the mill, and process it.If
the tomatoes you added were watery, you might want to add a second jar/can
of spaghetti sauce. Clean the jars out with water. The point you are trying
to do is to retain as much of the essence of the ground whole tomatoes as
possible. Discard the debris. Add the tomato paste directly to the tomato
mixture. (Note, clean the cans of paste as best as possible... you want
them to be very clean.) Mix well. Salt and pepper to taste. Add all spices
and the cheeses and mix well. Cover and place on very low heat. If you wish
to add meatballs to the sauce while it is cooking now is the time to make
them. Once made, add them directly to the sauce. As it cooks you may want
to adjust the spices and the cheeses depending on your tastes. We add at
least another tablespoon of oregano, 2 table- spoons of parsley, a little
more salt, and at least another 1/2 cup each of romano and parmesan
cheeses. Stir every half hour or so to prevent scorching on the bottom of
the pot. When the sauce is cooked down to your taste (and the meatballs are
done to your liking), remove from heat and let sit for 1/2 hour.

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