Mama'S Old School Pasta Sauce

• 1 Can 16oz Crushed Tomatoes (Imported)
• 1 Can 16oz Puree Tomatoes (Imported)
• 1 Can 16oz Water
• 2 or 3 Cloves Garlic (Fresh) or as many as you desire
• 1 Small Onion
• 1 Bay leaf
• Pinch of Salt
• Pinch of Black Pepper
• Pinch of Oregeno
• Virgin Olive Oil
• Your perference on flavoring meat either: meatballs, chop meat, pork neck bones , sausage (in or out of case), chicken (cooked) , beef or pork braciole

1. Open cans of Crushed Tomatoes and Puree sauce.
2. Finely chop the onions and garlic
3. Cover bottom of a large sauce pot (6qt), with olive oil & place on burner set to HI. Heat oil until hot but not smoking, carefully to avoid splash back add in garlic and onions and continue to brown on HI until onions turn pale gold in color. Constantly stirring with a wooden spoon to prevent burning.
4. After browning, stir in cans of Puree and Crushed tomatoes.
5. Retain one empty can (I prefer the Crushed Tomatoes can, but whatever)
6. Fill empty can with water and add to the pot.
7. Place rinsed empty can on stovetop next to pot to hold wooden spoon
8. Next add in salt, pepper, bay leaf & oregeno and a little more olive oil if needed. (one should see a very small stream of olive oil on surface of sauce, very small)
9. Turn heat down to MED and cover
10. After sauce reaches a bubbling state turn down heat to LO/simmer and cover.
11. Stir sauce periodically.
12. When uncovering sauce drain excess water condensation off lid and into the can holding spoon.
13. Sauce will become thicker and tastier as day goes on.
14. Note:
15. About an hour before serving add in flavoring meat either, braciole, meatballs, chop meat, pork neck bones,Whatever
16. When serving remove meat and place in separate bowl to serve.

tomatoes, tomatoes, water, garlic, onion, bay leaf, salt, black pepper, oregeno, virgin olive oil, flavoring meat either

Taken from www.epicurious.com/recipes/member/views/mamas-old-school-pasta-sauce-50112851 (may not work)