Sauce       
1- 28oz.can Puree                                                                          
1- 28oz.can Crushed Tomatoes                                                     
1- 28oz.can Italian Style Whole Tomatoes, ( crushed by hand )   
1- 8oz.can Tomato Sauce                                                               
1- 6oz.can Tomato Paste 
2 sprigs of Basil about 4 to5 leaves ea.  
1/2 tsp. Salt  
6oz. Chianti wine 
6 Lrg. Cloves Garlic Halved Lengthwise
1/4 cup Virgin Olive Oil 
(Some Grated Romano Cheese for topping pasta) Pasta of your choice

Meat
1lb. Ground Chuck mixed with
1/4 cup grated*Parmesan cheese,
2 Eggs, 2 slices of Bread( cut off crust ) soaked in 2oz. Milk, then squeeze out as much of the Milk as you can.
2 cloves Garlic  thru a Garlic Press,
1 Tbls. chopped Parsley Flakes, 2Tbls.
onion chopped well, 1Tbls. powdered Butter Milk, 1/4 tsp. Worchester sauce, Salt and Pepper to taste. Then formed into 1 1/2 in. diameter Meat Balls.
1/2lb. ground Chicken Breast and 1/2lb. ground Veal together mixed and formed as above except use grated*Asiago.
8 Italian (Sweet/Hot or combo) Sausages.
4 boneless Pork Chops cut across into 3
Pork Chops can be substituted with Beef
Stew Meat. Sausages can be Pork, Turkey or Chicken

 Meat Prep: Brown all the meat in olive oil over med. low heat, then transfer
                    to drain on paper towel lined deep dishes.
 Sauce Prep: Over med. low heat
                     In a large stock pot brown the Garlic in the Virgin Olive Oil; then
                     add the Tomato Paste and saute for 2 to 3 mins. stirring till it
                     starts give off a heavy tomato aroma. Now add the rest of the
                     ingredients and bring to slow simmer lower heat and let sauce
                     simmer for 1 1/2 Hrs. Serve over the Pasta of your choice, with
                     grated Romano Cheese for topping, and loaf of Peasant Bread
                     on the side.

                                This is my "Sunday Kind Of Love"