Pasta Sauce from Carol 2 Large Cans Tomato Puree 2 Quarts of Italian Tomatoes, chopped (I freeze them in the summer) - or use Large Cans of Whole Tomatoes 1 Small Can of Tomato Paste 1-2 Cans of Water or Wine (to rinse out the tomato paste) 1 Medium Onion, Chopped Minced Garlic (Whatever is your taste level) Fresh Pork (About the size of two pork chops, chunked) Olive Oil Fresh Basil and/or Italian Parsley to taste, chopped PREPARATION In a large pot, over medium-high, heat enough olive oil to coat bottom of pan. Brown the pork in the oil. Add the onion and garlic and brown, continue scraping the bottom of pan. Gradually add all of the tomatoes, puree and paste. Add the water or wine, stirring to blend all ingredients. Reduce heat to Simmer and cook for two to three hours. *After an hour you can add meatballs, or braciole if desired. Also, you can "Doctor" it up with your choice of mushrooms, olives, ground meat, capers, etc. *This sauce freezes well. Recipe by Carol Gallo NOTE: The above recipe is authentic Neapolitan Italian and was inspired by family members of Dugenta, Italy.