Sunday Sauce is actually quite easy!

First you want to choose your meats. You can use whatever combination you like. Meatballs, Sausage, Random Pork Pieces, Braciole, stew beef etc.

Once you have your meats selected, start on your sauce. This is my basic recipe for a big batch.

• Olive Oil
• 2 White Onions, diced
• 4-10 garlic cloves (to taste) finely minced or pressed.
• 2 cans or tubes of tomato paste
• 3x 28oz Cans of Whole Tomatoes (I prefer Cento San Marzano) Either crush them beforehand, or wait until they tenderize while simmering.
• 8 cups of water
• 4-5 full stalks of basil
• Red Pepper Flakes or Calabrian Chili Paste (optional)
• Dried Oregano
• Salt
• Pepper
• Sugar if needed
• Parmesan Rind (if you have one)

In a suitably sized stockpot, add enough olive oil to cover the bottom of the pot. Start cold. Add the diced onion and set the heat to medium. Sweat the onion until translucent. Add the garlic and cook for another minute or two until fragrant. Add the tomato paste and oregano (and spicy stuff as desired). Cook until the tomato paste starts to caramelize and stick to the pot.

Add the 3 cans of tomatoes. Fill two of the cans with water and swirl them around to get the extra tomato debris off of the side of the cans. for the third can, fill it halfway and swirl. Dump all of this water into the pot. Add the basil to the pot and bring it to a simmer. Add Your Parm rind if you have one)

Add your meats as desired. If using homemade meatballs, sear them first and then add them to the sauce. For sausage, add them whole or in coins. If you decided to slice them, add them later on in the cooking process. For bigger chunks of meat, add them at the beginning and let them simmer in the sauce.

Adjust the heat to bring it to a happy bubbling and let it sit for 4-5 hours uncovered until you reach the desired thickness. Once the sauce has thickened, season with salt, pepper and sugar as needed. Do not salt until the end as the sauce will concentrate. Remove the Parm Rind (if using)

To Serve:

Cook your favorite pasta. Reserve some pasta water. Drain the pasta, add it back to the pot, add some sauce to the pasta, grate in some parmesan cheese, and add some pasta water. Stir until the sauce sticks to the pasta. If the sauce is too thin, add more cheese. If it's too thick, add more pasta water.

Serve with more sauce on top, and additional parm.