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Reply to "What is your go to red sauce for pasta?"
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[quote=Anonymous]Mine's on the stove. I make meatballs from pork/beef/veal, fry them up with a couple cut up hot sausages then run 5 cans of whole peeled tomatoes through the food processor. I add a whole onion, a half cup of wine, a bay leaf, salt & pepper, a little of the oil and garlic from frying the meatballs a pinch of sugar. Bring it to a boil and let it cook for a couple of hours. Add a little fresh basil at the end. Portion it out, wait for it to cool and freeze. This is more or less the recipe from my italian grandmother and enough for 5 or 6 meals. It's messy but so worth it on a weeknight.[/quote]
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