Cooking Time: 1 1/2 Hrs.
Saute 1/2 cup finely chopped onions in 2 TBSPs of Virgin Olive Oil. Remove the onions when they become golden and just soft. Add 6-8 Italian sweet sausages, pork, or beef ribs. When the meat is thoroughly browned, add the onions. Add 2 large cans of imported Italian tomatoes that you mixed in the blender. It is optional to remove the seeds in a Mouli-Grinder (Gramma did this). Add seasonings: salt, pepper, 5-10 leaves chopped basil. You will need to add 1 cup of water. Simmer covered for 1 1/2 hrs. Serve over fresh pasta or Macaroni, Rigatoni, Ziti, Spaghetti, or Fettucine. Garnish with freshly grated Romano cheese (Locatelli is the best).
Variations: Meatballs for Spaghetti: In a large mixing bowl, mix 1 lb. of ground veal, pork and beef, 1 cup homemade Italian unseasoned breadcrumbs, 3 TBSPS. grated Romano cheese, 1/4 cup chopped fresh parsley, 3 slices of stale bread soaked in milk to soften, 1 egg, and 1-2 cloves crushed fresh garlic. Season to taste with salt and pepper. Form into tiny round balls. Fry in vegetable oil until brown. Drain on paper towels. Add to your meat sauce or eat them right out of the skillet...It's a tradition! (It's also a tradition for the aunts to argue about the meatball recipe. This one is copied from Aunt Lisette's painting. Bolognese Sauce: When sauteing the onions as you do for the basic meat sauce, add 3/4 cup of chopped celery, 3/4 cup chopped carrots, then add 1/2 lb. ground beef- browning the entire mixture. Add your 2 cans of tomatoes and season as you would your Basic Meat Sauce. This is a nice hearty sauce!