This is my families Italian sauce with meat
This sauce is mainly flavored by the meat you put into it...
2 28oz cans tomatoes crushed
4 can tomato paste
8 cans water (using the tomato paste cans)
2 bay leaves
salt and pepper
oregano, crushed red pepper flakes, basil, fresh parsley (all to taste)
3 large cloves garlic, chopped
olive oil for frying garlic
grated parmesan cheese (1/2 cup or so)
1/8 cup sugar
1lb hamburger (not to lean, the meatballs won't hold together)
1lb ground pork
fresh chopped parsley
1 tbsp fennel seed
salt and pepper
2 cups bread crumbs or 4 slices bread soaked in water and torn up
1/4 cup or so parmesan cheese
2lbs of hot or sweet Italian sausage
Other meats optional:
Pig skin prepared like a braciole, sprinkle with garlic, parmesan cheese and fresh parsley. Roll up and secure with string.
Putting it all together:
1. For the sauce, fry the garlic in the olive oil (don't let them brown) just a few minutes to flavor the oil in a large stock pot.
2. Add the tomatoes and water, mix well then add all other sauce ingredients listed
3. Brown the sausage in a large frying pan and drain on paper towels.
4. Make the meatballs, mix all the ingredients together and roll into medium sized balls, large rather than small.
5. Put sausage and any other meats into the sauce before the meatballs. Gently put in meatballs last.
6. Bring the sauce to a simmer, being careful not to let it burn.
7. Simmer the sauce uncovered stirring occasionally 4 to 5 hours. If the sauce is allowed to burn it will ruin the whole sauce, that's all you'll taste (know done it before). But if you have it at the right simmer heat it'll be fine.
8. Toss the cooked spaghetti with sauce before serving (flavors the spaghetti) and serve with more sauce and meat.
9. Serve with lots of Italian bread and Salad
Note: My grandmother would put whatever meat was available into the sauce, anything from squid (calamari), tripe (cow stomach lining) to possum and squirrel. My grandfather liked to hunt : )