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1
NOTE: It is best to use fresh canned tomatoes and when you use the spaghetti sauce, the thicker the better.
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2
In a very LARGE pot, using a vegetable mill, grind tomatoes to remove seeds and hard pulp.
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3
Pour the tomato sauce and spaghetti sauce in the mill, and process it.
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4
If the tomatoes you added were watery, you might want to add a second jar/can of spaghetti sauce.
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5
Clean the jars out with water.
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6
The point you are trying to do is to retain as much of the essence of the ground whole tomatoes as possible.
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7
Discard the debris.
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8
Add the tomato paste directly to the tomato mixture.
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9
(Note, clean the cans of paste as best as possible.
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10
You want them to be very clean.)
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11
Mix well.
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12
Salt and pepper to taste.
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13
Add all spices and the cheeses and mix well.
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14
Cover and place on very low heat.
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15
If you wish to add meatballs to the sauce while it is cooking now is the time to make them.
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16
Once made, add them directly to the sauce.
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17
As it cooks you may want to adjust the spices and the cheeses depending on your tastes.
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18
We add at least another tablespoon of oregano, 2 table- spoons of parsley, a little more salt, and at least another 1/2 cup each of romano and parmesan cheeses.
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19
Stir every half hour or so to prevent scorching on the bottom of the pot.
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20
When the sauce is cooked down to your taste (and the meatballs are done to your liking), remove from heat and let sit for 1/2 hour.
