2 28-oz. cans whole peeled tomatoes
2 28-oz. cans crushed tomatoes
l tablespoon oregano
l tablespoon dried parsley flakes
s & p to taste
2 tablespoons sugar
4 bay leaves
2 cans tomato paste
Mix all of the above ingredients (EXCEPT TOMATO PASTE) in large pot;: bring to boil and let simmer for 3/4 hour Then add tomato paste and using paste can add 6 canfuls of water to sauce. Let simmer for l hour, stirring occasionally. then add base.
1/2 cup good olive oil
12 cloves garlic, minced
2 large onions, chopped
l/2 lb. Pancetta (Italian bacon)
Dice Pancetta and render out in med. size saute pan until cooked and crispy – watch carefully because it can burn easily. Remove from pan and add olive oil and garlic and chopped onions. Saute until cooked through and then add to the sauce mixture.Continue cooking for l-l/2 hours longer. At that point you may add meatballs.