Ingredients:
2 28oz can of whole tomatoes
2 6oz cans of tomato paste
1 tbs garlic powder
1 tbs oregano
1 tbs salt
1 tsp pepper
1 tbs sugar
1 tbs dried basil
2-3 country style ribs on the bone (or a 3/4 lb of pork scraps)
2-3 chicken legs
2-3 Italian sausage links
Directions:
Sprinkle both sides of the meat with the salt & pepper.
In a large pot, brown the chicken and pork. Do not drain the fat from the pot.
Add the crushed tomatoes and tomato paste. Wash out the cans to get all the paste, adding a 1/2 can of water or so to the sauce.
Add sugar, garlic powder, oregano, basil & the remaining salt and pepper.
Simmer for 3-4 hours.
If you are making meatballs, add them in the last 20 minutes.
For a little extra flavor, you can add a little fat from the meatballs to the sauce whenever the meatballs are ready.
You will need to add additional water as you go. 1-2 cups by the time you are done.
The consistency is a thinner sauce.
Notes:
** This is still a work in process. Like Grandma, Jennifer is the only one who can make it. This recipe is close but missing something. **
The key to the sauce is the fat from the meats.
Modifications:
Use different meats like short ribs, chuck roast, Italian sausage... Key is a mixture of beef, chicken & pork.
Try passata for the sauce base.
Switch the sugar out for a whole carrot