donnaohooh

2 large cans crushed tomatoes
1 large can tomato puree
2 cans tomato paste
water (fill paste cans twice for the stovetop and once for the crockpot)
leftover pork (chops, roast, bones, whatever you might have saved in your freezer)
Fresh or dried Italian seasonings and herbs

This can be made on the stovetop or crockpot. It is the sauce that I use for my homemade ravioli and meatballs. It makes quite a bit and can be frozen.

Put all ingredients into a stockpot or crockpot. The pork really mellows out the sauce. My grandmother always said that the sauce wasn't any good unless the pig walked through it first. Add more water for the stove top to allow for evaporation. Simmer on the stove for at least 3-4 hours. If you are using dried herbs and seasonings, add them at the beginning. If you are using fresh, add them later. Follow the same procedure for the crockpot and cook on low for about 10 hours.
When I make this on top of the stove, near the very end I always stir in about a teaspoon of baking soda. After adding this, stir well. I swear that it takes alot of the acid out of the sauce. You'll see. No heartburn.