From Guest Blogger   Go Bills!


Each family makes their pasta sauce differently.  this one is the best, fastest and easiest.

I'll even toss in the meatball recipe as an added bonus.

PUT THE FOLLOWING IN A LARGE STOCK POT

Sauce

4 - 28oz cans of tomato puree
4- Puree cans half filled with water
2 - large onions whole & Skinned (or evuivalent of smaller) 
3 - Peeled whole cloves of garlic 
2 - Cups finely grated Pecorino Romano Cheese (The secret to greatness)
      *Can add more or put in less to taste
3 - Heaping tbsp dried Basil (or 4 fresh bundles)
1 - Heaping tsp dried Oregano (or 1 fresh bundle)
      *Always disproportionately more basil than oregano
1/4 - Cup sugar, or to taste (I always put in a little more)
2 - Tablespoons salt, or more to taste
1/4 - tsp crushed Red Pepper
2 or 3 - Pounds broiled, baked, or pan fried pork (spare ribs work well - need some fat)
1 or 2 - Pounds broiled, baked, or pan fried  beef chuck.

1. Let it get warm and taste.  This is when you add more sugar, salt and/or cheese to taste.
2. Fresh tomatoes are excellent, but strain the seeds and skins, I'm just too lazy.  plum Tomatoes are best.
3. If using a thin walled pot, get a burn protector that goes between the bottom of the pot and the burner, you won't regret it.
4. let simmer for a couple of hours and you're all set.
**Can add mushrooms, peppers, Italian sausage and many other things to create variations of the sauce

Meatballs:

1 - lb. ground pork
2 - lbs. ground chuck
1- dozen eggs (4 per lb. Sounds like a lot, but it's worth it.  Meat will be light, not rubbery)
1/2 - Cup grated Pecorino Romano
1 - tbsp dried Basil
1/2 - tsp dried Oregano
1 - cup unseasoned breadcrumbs (Can use seasoned in a jam)

1. Mix thoroughly
2. Use large cookie scoop, 1/4 cup measuring cup, or other like-size scoop for uniformity.
3. Roll into balls
4. Put on baking sheet lined with non-stick foil, low broil until browned, turn and broil all around
                                                            OR
                                                     Pan fry until brown
5. add to sauce.  Should simmer w/ sauce for at least 1 hour


Other sides that can be easily made to go with pasta:

In a 2 quart baking dish place (among other things):

1. Skinned, thinly sliced and fried (breaded or not) eggplant
2. well broiled or pan fried chicken wings
3. Fried or broiled italian sausage.
4. Fried (breaded or not) Calamari
5. Chicken cutlets (use baking sheet, top with sauce and cheeses and VOILA...Chicken Parm.
-Cover with sauce
  **Optional to top with Romano or Mozzarella for a Parmesan effect.
-bake for 45-60 minutes while sauce simmers
-whatever was in there will come out tender. 
**Wings fall off of the bone.  Figures a Buffalo Italian grandmother would invent this one!

Bon Appetite!