Tommy contributed this on another forum several years ago but didn't save it. Someone asked for it at the gathering so here you go. If you have questions, ask him...
"Here is the basic sauce I told you I would send. Feel free to add or subtract as you see fit. This was a recipe my Great Grandma gave my late father a long time ago.
It has been update so you can get the stuff at the store and not have to crush your own tomatoes
In a large sauce pot, pour in EVO to cover bottom, Very important to follow these instructions!!!!!! You will need
1 pound of 80/20 hamburger meat (you will get rid of fat later)
4 to 6 cloves garlic crushed.
1 baseball size onion diced.
2 cans tomato paste (hunts is best) small cans
1 16oz bits and pieces tomatoes.
some water or red wine (your choice)
1/8 cup sugar (if you like sweet sauce half that if not)
about 2 tbs salt
2 tbs basil (fresh if you can find it)
Start by heating EVO in the pot (not to hot) add garlic (1st) heat until garlic is transparent about 10 to 15 min's (do not brown) after that's done add onion and cook till it is transparent another 10 min's or so (do not let either of them brown) after the garlic and onion are transparent add the meat and turn the heat up, brown the meat and keep the mixture moving the whole time (again don't burn the garlic or onion) when the meat is brown turn the heat down and add the paste, add 8 oz wine or water and stir when that is blended add the tomato bits, salt, sugar and basil. You will need to add more moister to the sauce at this time (more or less to your liking) I like mine thick! Let it simmer for 3 to 4 hrs remove the clear/fat that's on top and the "junk" is what Dad called it. Let it simmer again for another 2 to 3 hrs. Do the same as far as skimming . Remove and let cool, place in a good container for the refrigerator. Let it sit for 2 day's, reheat and remove to the fat again. That's it.
Please remember I was taught this recipe by "Feel" but all the measurements should be right on. My father always said you have to cook the garlic first or the recipe will not taste right. He said it's the oil in the garlic, if cooked after the onion the oil will not come out the same. I guess he was right, this is a very hardy sauce and the taste is wonderful.
Remember to add or subtract anything you don't like, hey it's your sauce!!!!!!!!
Remember no two people can make it the same way so run with and see how good you can make it!"
My work here is done.
