Instructions: Making it is simple: heat pan with some olive oil dice onion, mushroom, garlic fine dump onion-stuff into pan & soften for a few minutes over medium heat with some salt & pepper & dried Italian seasoning dump some wine into pan & cook off some of the liquid dump some chicken stock into the pan & cook off most the liquid use the blender or Cuisinart to liquefy the tomatoes (she did them whole, so I do them whole) dump in the tomato puree once it is simmering again, salt & pepper again after 10 minutes, dump in some more chicken stock simmer covered for an hour.

That is the most delicious red sauce I have ever poured over pasta.

It took me back to an old kitchen with lots of insane smells and sounds.

I finally figured out how to make spaghetti the way grandma made it.

Some nites it tasted one way. I figured that out no problem.

However, other nites it had a completely different flavor, one I couldnt place at all.

Those nites were always within a few days of chicken soup nites. HA!

That made it easy to figure out.

I made the stock with a cheap whole chicken, coarse-chopped onion & garlic cloves, salt, pepper, and 6 quarts of filtered water simmered for 2 hours; the chicken can be shredded and makes KILLER enchiladas

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