Ravioli Sauce

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Ingredients:
3 28-oz. cans tomatoes with basil, pureéd
Pinch salt
Pinch granulated sugar
Pinch basil
Pinch oregano
1 bay leaf
3/4 to 1 lb. hot Italian sausage, browned and sliced
1 lb. ground sirloin
1 egg
Salt
Pepper
Italian seasoning
Garlic powder
1 Tbs. parsley
1 Tbs. parmesan cheese
3 Tbs. Italian bread crumbs
1 Tbs. water

Preparation:
Boil first seven ingredients for one hour. Mix remaining ingredients and form meatballs. In a non-stick skillet, brown meatballs then add to sauce. Simmer for another hour.

History:
This recipe comes from an old Italian friend, Toni Sigismonde. Toni worked for the Thompson Consultants, the firm doing the concession plan for the new Thomas F. Riley Terminal at John Wayne Airport. Toni talked about his mother’s recipes and offered to cook authentic Italian food for me, Frank Newton and Pat Ryan (the rest of the consulting team). In my kitchen, Toni prepared Ravioli and stuffed artichokes. This recipe was handed down to him from his mother.