Bueno my eager Italian Cooks. This is Brando here on this great Dominica to share with you how my family, for over generations, made their pasta sauce in the Northern region of Italy; Tuscany. Another name for it is Sunday Gravy. We refer to it this way, because Sunday or Dominica was the day family got together in droves after church to enjoy weekly stories, company with loved one's and of course Nona's amazing cuisine.

Italian sauces can be traced back centuries, right back to the Roman Empire. You will notice in all my cuisine, a plethora, if not all, recipes will have an extensive history that dates back to the time of great Cesar and further. You can actually say you ate the same food as The great Titus or sinister Nero. Or dipped your bread in gravies similar as the gladiators of the Colosseum. Everything I reveal to you will have sustenance. But, tomatoes wasn't really a part of Italian diet until the 1800's, and the first tomato sauce was actually found in a french cookbook from 1797. Tomatoes were a product of the "New World", so prior to 1492, chances are there would be no such recipe. Now, Sunday Gravy is an Italian American term and sauce and meatballs is definitely 20th century origin. Ok, now the history lesson is over, lets get started. First, the sauce is a great base for other cooking as well. You do not have to just use it for pasta. It's an excellent universal cooking additive to enhance taste to all kinds of cuisine. Remember, a great cook is always creative and never afraid to explore new avenues.

Ingredients

-2 Cans whole Tomatoes

-2 Cans Tomato Juice

- Chicken Base (8 heaping teaspoons)

- Extra Virgin Olive Oil (1/4 cup)

- 1 large white onion

- Minced garlic (6 heaping teaspoons)

- 1 tablespoon of butter

- 1/2 lbs of ground veal

- 1/2 lbs of lean ground beef

- 1lbs of ground pork

- 3 mild Italian sausages

- dash of nutmeng

- Salt and Pepper to taste

- Romano cheese (1/2 cup) People (who aren't italian) say Romano and Parmesan are the same.. THEY'RE NOT

- 3 eggs

- 3/4 cup bread crumbs

- Parsley (2 teaspoons)

- Sugar

- Tomato paste (optional)

Meatballs

In a bowl, mix pork, veal, beef, eggs, 2 teaspons of garlic, parsley, romano cheese, bread crumbs salt and pepper to taste and dash of nutmeg. Please note, most Italians don't use exact measurements, so this has been a challenge for me turning this to a finite science. kneed until all the ingredients are thoroughly and evenly mixed. Roll meatballs and lay them out on a cookie sheet, about 20 -30 depending on desired size. Preheat over to 350 F, and cook for about 10 minutes or until the have a brown crusty outer shell. This will prevent them from falling apart in the sauce while it's cooking. After meatballs have browned, remove any excess fat and discard. cool until ready to put in sauce.

Sauce

Cover bottom of large pot with extra virgin olive oil and heat. Cut sausages into three pieces and brown. Puree the onion, put into pot, and saute in oil, until turns into a paste, constantly stirring. Add butter, and remaining garlic. Puree whole tomatoes, put into pot and stir until thoroughly mixed into paste. Add in tomato juice, along with chicken base and stir. Add sausages, meatballs stir. Bring to boil, reduce heat to medium, and constantly stir every 15 mins or so. You have to let it sit for a period of time though, so all the fats and oils come to the top, and skim it all off as much as possible during the cooking process. Simmer for 3.5 to 4 hrs stirring constantly. Cooking tomatoes on low for over three hours releases high levels of lycopene, which is an antioxidant for fighting damaged cells and tissue. One hour before done, add one tablespoon of sugar and tomato paste. Let cool and serve. For best results, let sauce cool over night in order for flavor to settle. That's it, enjoy and don't forget to share, comment, and upvote. The world's a better place with great food. Now, onto the other fine foods in the pick below. Next, tagliatelle, chicken parm, minestrone soup, and roasted potatoes to name a few.

ciao

B