Reply to What is your go to red sauce for pasta?

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[quote=Anonymous][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]

You had me until "boil."  Simmer - yes.  Boil?  Boil = burn.

That said, this pretty much how I make mine - I may use a little paste as well.  I also make turkey meatballs sometime, or vegetarian.   There simply is no reason to use jarred sauce.  Ever.  Especially those of you who "doctor it up" - tomato sauce is just doctored up tomatoes.  You're basically saying that you want all the crap they put in jarred sauce.  Why?  [/quote]

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