Here is our basic sauce for pasta, polenta and lasagna.  It originated with our paternal grandparents in Northern Italy. Typical of the region, this sauce is one that takes a short time to prepare the ingredients, but needs a long time to cook. This highlights the difference of the fresh, Southern Italian, 20 minute versus the rich, Northern Italian, fill the house with anticipation sauce.

We here have two recipes. The beef version pairs magnificently with Merlot, and has been our traditional sauce. The sausage version is a recent variation for our family. Thanks to a conversation in the tasting room, we have found this is most excellent with Bel' Bruzzo.

For best flavor, make the day before:

1 pound beef roast, chuck is good with nice flavor or 1 pound mild Italian sausage**
Olive oil
3-16 oz cans tomato sauce
1/2 cup red wine
1 cup water
2 cloves garlic, minced
1/2 tsp rosemary
1/2 tsp oregano
1/4 tsp basil
1/4 tsp sage
Salt to taste

Cut the roast into small pieces, about the size of your fingertip. Or, for sausage, break into small pieces as you push it out of the casing. Put in a heavy saucepan with about 2T olive oil and the chopped onion and garlic. Over medium-high heat, brown meat stirring often. Beware not to scorch the garlic. Cook until a crust forms on the pan, and the meat and onion are nicely seared and few juices remain. Don't need to drain fat from Alexander's Fine Meats sausage; may need to with other brands.

Add the remaining ingredients, reduce heat and simmer approximately 3 hours, stirring occasionally. It should be very thick, the liquid reduced by half. Add salt to taste, cool. Refrigerate overnight. Re-warm over low heat to use.

**Best choice is from:

Alexander's Fine Meats
Located inside Howie's Ranch Market
6580 N. San Gabriel Blvd.
San Gabriel, CA 91755
(626) 286-6767