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New site? Maybe some day. Username: SPAM Filter: re-type this (values are 0,1,2,3,4,5,6,7,8,9,A,B,C,D,E, or F) Message: UBB enabled. HTML disabled Spam Filtering enabledIcons: (click image to insert) Show All - pop Select Color orange orange-red crimson red firebrick dark red green limegreen teal silver sea-green deeppink tomato coral purple indigo burlywood sandy brown sienna chocolate FONTXXSmallXSmallSmallMediumLargeXLXXL :DG: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Char† ‡ ‰ ♠ ♣ ♥ ♦ ‾ ← ↑ → ↓ ™ – —   ¡ ¢ £ ¤ ¥ ¦ § ¨ © ª « ¬ ­ ® ¯ ° ± ² ³ ´ µ ¶ · ¸ ¹ º » ¼ ½ ¾ ¿ À Á Â Ã Ä Å Æ Ç È É Ê Ë Ì Í Î Ï Ð Ñ Ò Ó Ô Õ Ö × Ø Ù Ú Û Ü Ý Þ ß à á â ã ä å æ ç è é ê ë ì í î ï ð ñ ò ó ô õ ö ÷ ø ù ú û ü ý þ ÿ b i u  add: url  image  video(?) : post by ArrowHeadNLI at 2009-12-06 11:43:02 From another forum, here's pics of the last batch of sauce I made. ......................................................................... Okay guys, this is how I make my sunday gravy. I find this recipe very closely resembles the way my grandmother Dragoni makes her sauce, but with a few tweaks I've made. Taste is about the same, I just bulked up and made a few things easier. (do you REALLY want to chop 3-4 BULBS of garlic? Me neither.) I'm gonna let the pictures do most of the talking here guys. If you haven't eaten yet, prepare to get HUNGRY. This recipe will feed roughly 1-2 city block. INGREDIENTS: 6 lbs italian sausage, 4lbs meatballs (i use precooked ones to save time), a shitload of vidalia onion (chopped), Chopped garlic in water (roughtly 8oz... 1/2 of a 12oz jar), FRESH parsley, 10pack can of ground peeled tomatos (pastene kitchen ready), 10pack can of Hunts tomato sauce, 2X32oz diced tomatos, 2X8oz cans of tomato paste, coarse ground black pepper, ground white pepper, crushed black pepper, Bay leaf, sweet basil, oregano, ground hot pepper (a tiny pich - secret ingredient type of thing), and some sutter home white zin. olive oil, garlic, heat gently. heated. ONIONS cooked add 1 can of paste mix add more paste, and diced tomatos. Stir and heat. add spices and mix. Heat add ground peeled tomatos. Heat. Add tomato sauce. Heat. add spices, bay leaf X 3. wine pardon my french, but add a fuck-ton of meat. Literally. Make sure meat is BROWN and DELICIOUS. Simmer. Skim fat. Stir every 10 min or so. Play guitar for 6-8 hours, then EAT PASTA FOR # WEEKS STRAIGHT. Thanks for reading guys! If you have any questions (I was very vague, I know) feel free to ask. MANGIA! [Edited on 6-12-2009 by ArrowHead]

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