Here is what I consider true Italian sauce. It has to be cooked with the meatballs though to taste the way I think it should, however you can cook without the meat if you are a vegetarian.
Sauce
2-28oz cans of Hunts Tomatoe sauce
2-28 cans of Hunts crushed Tomatoes
1 Tblsp-basil
3 basil leaves
2 tspn-garlic powder
2 tspn-sugar
Salt & Pepper (few dashes to taste)
Meatballs
1.5 lbs of 85% fat chopmeat (not any leaner)
1/8 cup of breadcrumbs (store bought or homemade)
2 tblsp-grated pamesan cheese
salt & pepper (few dashes)
1 large egg
1 tspn-basil
Add sauce into a pot that you can cover. Add rest of ingredients breaking up the basil leaves into small bits best as you can, stir & cover the pot loosly leaving a small area where some steam can escape. Cook over medium high heat for about 1-hour stirring occasionally. If it seems to be bubbling on med-high then reduce heat slightly. You don't want to burn the sauce. After about 1-hour reduce heat to med-low for at least 1-1/2 hours stiriing occasionally. NOTE: Meatballs should be added in in the beginning & cooked with the sauce if you are using the meatballs.
As for the meatballs mix the ingredients in and then roll the meatballs into about 3 to 4 oz size. Add directly to the sauce in the beginning and do not remove until sauce is cooked.
PS use your discretion with the sauce and meatballs by making sure they are cooked. If necessary you can cook the sauce longer as much as 3 hours. Sometimes it is necessary. Enjoy the real Italiano Sauce-a!!
