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[quote=Anonymous][quote=Anonymous][quote]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]

That's pretty much how I do mine too.  I'm not Italian and neither is my grandmother.  I learned it from Clemenza in The Godfather.

I don't always do the meatballs, though.  Sometimes I just brown some ground beef, mushrooms, and chopped shallot--fry them separately, then combine with a crumbled slice of bread and a little milk.  Sounds weird and I don't know the provenance.  I got it from a Cooks Illustrated recipe for weeknight Bolognese, and it works pretty well.  [/quote]

LOL!  I learned how to make my sauce from Clemenza as well!![/quote]

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