Authentic Italian Spaghetti ( Ragu )

In a Large Pot, Sautee 1 entire red onion and a couple of table spoons of freshly diced garlic in a couple tablspns of olive oil. add all of tomato sauce and the tomato paste. Stir until homogenous. Add water until just below 2/3rds full.Bring to a gentle boil.

Holding salt in your hand wuickly cover width of sauce with light sprinkling. Ad a little pepper.

Add a handful of freshly diced basil, and 1 handful freshly diced parsley.

*(if you want a more meaty sauce this is when you would add cooked ground beef)*

Grate 2 handfuls of romano, and 2 handfuls freshly grated parsley. add to sauce slowly while stirring.

From here on out you need to stir often while in a slow boil...dont let the cheese drop to the bottom.

Lay the pork out flat. cover surface with freshly diced basil & parsley. place one clove of garlic about every inch in length. Roll up the pork, secure with needle & thread or toothpicks. Place into ragu.

In seperate bowl place 2-3 lbs ground beef, 1/2-1 diced onion, 2-3 cloved feshly diced garlic, 1-2 cups of bread crumbs, 1-2 handfuls of freshly grated parmesan cheese, and 1 small box of raisins (yes raisins...trust me.....diced if you prefer)& 2-3 eggs. Mix by hand and form into balls. fry in frying pan turning so that each side is thoroughly cooked. Add to ragu.

Cut sausage into bite size pieces, fry until cooked thoroughly and place into ragu sauce.

simmer for 30 minutes stirring often.

add a little wine..to taste...you may need to add more salt..i do it to taste. add i tblspn sugar.

Simmer for 30 more minutes minimum. The lady who taught me used to simmer it for 4-6 hours.

Serve over your favorite pasta. (penne or mosticiolli was what she always served it on.)

Lightly cover with freshly grated parmesan.

enjoy

Mangia