This will use up basil. My sister married an Italian man and she almost HAD to learn this. They make it all the time. I have used fresh tomatoes from the garden and canned it without the meatballs. Those I make and freeze raw and add to simmering sauce when I make pasta. Pasta Sauce - 2 lbs ground chuck (use 80-20. Any leaner and meatballs will be too dry/hard) - 6-8 Fresh Basil Leaves - 1 can (28 oz) Tomato Puree (Tuttoroso) - 1 can (28 oz) Crushed Tomatoes - Garlic Powder (granulated garlic) - Sugar - Black Pepper - Fresh Grated Romano Cheese - Bread (for meatballs)- wheat rolls or a wheat/Italian baguette works well (dont use white breadtoo gummythis includes sourdough!) - Red Wine - 2 eggs - Milk PREPARE SAUCE Pour sauce into a large pot. Heat until lukewarm. Add basil leaves (whole), about 1 tsp. of sugar; ½ tsp. black pepper; and about 3 TBS granulated garlic. When sauce comes to a light boil, add about 1 cup Chianti. Simmer for about 10 minutes. PREPARE MEATBALLS Put bread into a bowl of warm water until soaked. Peel the crust off. Gently squeeze out any excess water. Pull the bread apart until you have about 1 cup of tiny gooey pieces. In a large bowl, mix the ground beef, bread goo, eggs, 4-6 TBS Romano cheese, ½ tsp pepper, and 2 TBS granulated garlic; and 6-8 oz milk (1%). COOK ALL Turn the sauce down as much as you can. Form meat into about golf-ball sized meatballs, and drop into the sauce. Simmer for about 2 hours.