Categories: Sauces 
      Yield: 1 large pot! 
  
      4 qt Tomatoes 
      1    30 oz jar Spaghetti Sauce 
      1 cn 20 oz tomato sauce 
      3 cn Tomato paste 
      4 tb Italian seasoning 
    1/2 ts Ground sage 
      2 ts Garlic powder or salt 
      1 tb Oregano 
      1 ts Parsley 
      2 tb Sugar 
    1/2 c  Romano cheese, grated 
    1/2 c  Parmesan cheese, grated 
  
  NOTE: It is best to use fresh canned tomatoes and when you use the 
  spaghetti sauce, the thicker the better (we use Prego). 
  In a very LARGE pot, using a vegetable mill, grind tomatoes to remove 
  seeds and hard pulp. Pour the tomato sauce and spaghetti sauce in 
  the mill, and process it.If the tomatoes you added were watery, you 
  might want to add a second jar/can of spaghetti sauce. Clean the jars 
  out with water. The point you are trying to do is to retain as much 
  of the essence of the ground whole tomatoes as possible. Discard the 
  debris. Add the tomato paste directly to the tomato mixture. (Note, 
  clean the cans of paste as best as possible... you want them to be 
  very clean.) 
  Mix well. Salt and pepper to taste. 
  Add all spices and the cheeses and mix well. Cover and place on very 
  low heat. If you wish to add meatballs to the sauce while it is 
  cooking now is the time to make them. Once made, add them directly to 
  the sauce. 
  As it cooks you may want to adjust the spices and the cheeses 
  depending on your tastes. We add at least another tablespoon of 
  oregano, 2 table- spoons of parsley, a little more salt, and at least 
  another 1/2 cup each of romano and parmesan cheeses. 
  Stir every half hour or so to prevent scorching on the bottom of the 
  pot. When the sauce is cooked down to your taste (and the meatballs 
  are done to your liking), remove from heat and let sit for 1/2 hour.