3 lg. cans Italian tomatoes, strained (or puree)
3 sm. cans Italian tomato paste
1 lg. onion, finely chopped
3-4 cloves garlic (whole or halved)
3-4 sm. celery stalks, finely chopped
1/2 green pepper, whole
2 tsp. basil leaves
2 tsp. sugar
1 tsp. salt (to taste)
1 tsp. black pepper

In large pot, slowly brown whatever meats you will be using in sauce (pork, veal, chicken breasts, Italian sausage, etc.) in 1/4 cup oil. After browning meats, add 1/2 pound ground beef and brown. Add to beef, onions, and celery, when lightly brown, add garlic. Be careful to brown and not burn garlic. If garlic burns, remove and add fresh garlic. When everything is browned properly, add strained tomatoes or puree, tomato paste; stir well. Add salt, pepper, basil, sugar, and green pepper along with 3-4 cans tomato paste cans of water. Cover and cook slowly, stirring every 30 minutes for 4-5 hours or until pork is tender. Add browned meat balls to sauce about 1 1/2 hours before sauce is completely cooked.