[DoulaClara]

I'll share the meatless version, and say that if I want to add meat, I brown it in the pan in the beginning, before I add garlic and veggies. I move it to the side and add the veggies, and continue from there. It then simmers in the sauce for the next few hours. This makes a huge amount of sauce- it's enough for me to use for a meal, and freeze about three quarts. It ends up saving a ton of time! For meat, I've used Italian sausage, spare ribs, venison, and stew beef. If I make meatballs, I do them separately in a pan, and add them to the sauce to simmer for the last hour or two.

- Swirl olive oil in a large (I think mine is a two gallon stock pot) pan. Sautee over medium heat minced garlic, finely grated carrot, and thinly sliced red onion. Sometimes I add celery or other veggies I have around. Let this get golden and soft (you have to keep it moving so it doesn't scorch- nothing saves the taste of burnt garlic). I use about 2 Tbsp olive oil, and grate about two or three cloves of garlic, and one medium carrot, and as much onion as looks good.

- Move the veggies to the edge of the pan, and place two small cans of tomato paste in the center, over the heat. Stir that around for a few minutes until it smells delicious (it's hard to describe when it's right! I like it when it starts to get a little caramelized.) Add two tomato paste cans of water, and stir until everything is incorporated.

- Add two large cans of tomato puree (or if you like a chunkier sauce, diced tomatoes) and then two cans of water. Stir everything, and then turn the heat to low and put the lid on so that it's ajar. If you're using dried herbs, add them now (I like oregano, basil and rosemary). If you're using fresh, wait until the last half-hour or so, as it ends up pretty potent otherwise.

-Simmer all afternoon. I usually make this after church (around 1) and it simmers until 5 or 5:30. The sauce should reduce quite a bit.