Tuscan Style Red Sauce
(The BEST sauce you will ever have)

This recipe has been in my family for at least four generations and has been prepared in this traditional way for birthdays, holidays, Sunday dinners, Italian events and for other occasions. On those "other occasions" when family members are engaged in some of the most emotionally heated debates this sauce will quietly simmer, like a therapist. 

Red Sauce
4 carrots
4 celery stalks
12 medium cloves garlic
4 cups inexpensive white wine
_ cup Italian or Spanish olive oil
8 medium sized yellow onions
4 cups whole milk (Bolognese Style)
12 fresh basil leaves (more if you prefer)
1 cup fresh chopped parsley
1 tbsp salt
4 teaspoons of dry Italian red chilies
1 tbsp cornstarch dissolved in _ cups of wine
14 cups fresh pureed tomato or 4 - 28 oz cans tomatoes (with NO spices)

If using fresh tomatoes slice into quarter sections and put them into a blender (fill it to the top) with 4 basil leaves, _ cup parsley and select liquefy. Repeat this 4 times and pour liquid tomato mixture into a large container and set aside.

Add olive oil to saucepan. Using a cutting board or food processor slice onions until they are finely chopped but don't mulch them and add to saucepan. Grate the celery, carrots and garlic until they are mulched and add to saucepan. On medium heat sautŽ the vegetable mixture stirring constantly until the onions are almost transparent but not browned. At this time you will want to add the tomato mixture. When mixture starts to bubble add the wine, salt and red chilies. Bring sauce to a boil and reduce heat to low. In a small bowl add cornstarch and gradually add the _ cup wine and mix well. Stir the cornstarch wine mixture into sauce. Cook sauce on low heat for 8 hours and stir sauce by scraping the bottom and sides of the pan for a natural thickening. 

NOTE: Do not add any cheeses for thickening because they will sink to the bottom and burn. Use parmagian cheese as a garnish with a sprig of fresh parley when serving sauce with linguine or ravioli.

Meatballs (optional)
1 lb ground chicken or pork
1 lb ground lean beef
_ cup freshly grated Romano or Parm-Reggiano cheese
_ cup dried toast crumbs or plain bread crumbs
6 oz. evaporated milk
3 eggs
_ tsp nutmeg
salt and pepper to season

Set oven to broil. Combine and mix all the ingredients. The best way to combine them is to mix it with your hands (washed of course or use latex gloves if you prefer). Roll out into 40 meatballs and place in a good sized broiler pan with slotted holes. Cook meatballs on broil for no more than 10 minutes until lightly browned. Place meatballs into the sauce. The meatballs will be rare and they will cook over 7-8 hours and absorb the flavor from the red sauce. This sauce serves over 30 people and it can be separated, stored and frozen for later consumption.

Serve with linguine, ravioli polenta or pasta of your choice. Sauce is great for leftovers and can easily be reheated.