Hey there GC, I thought I'd share with you guys my recipe for pasta sauce that is practically from scratch. It only takes about one hour to make and will last you for several meals. It's perfect for starting the process, smoking a bowl or three, and then finishing the process. YOU WILL NEED: 2 28oz cans of tomato PUREE (Very important. Do not get paste, diced tomatoes or anything else). I use Contadina, but Kroger/Tops/A&P/Wegman's/Piggly Wiggly/Publix brands are perfectly good substitutes. 1 large peeled onion 4 cloves of garlic 2 stalks of celery 3 medium sized carrots (the kind you find in a standard 1 lb bag) 1 beef soup bone 3 hot Italian sausages 3 bay leaves Oregano Basil Parsley flakes Black pepper Olive oil THE PROCEDURE: -Take a small frying pan and heat up a little bit of olive oil. Use this to brown your three sausages, the soup bone, and the onion. No need to cook these things thoroughly here, as they will be in the sauce for duration of the process. -Now, as the meats and onion are browning, put your tomato puree into a large sauce pot and begin heating it on low. Get every last bit of puree out of your empty cans by filling them about 1/3 of the way with water and swishing it around. Put the additional liquid into your sauce pot. -Add in your browned meat and onion. Also, the oil mixed with these ingredients will create some fatty juices. Add those in as well, trust me. -Clean and skin your carrots and celery, then chop them into thirds and put them in the sauce. -Skin the garlic cloves, but do NOT cut them up. Just a simple smash and peel will do the trick. Add them in. -Add in the 3 bay leaves. -Add in gratuitous amounts of basil/oregano/parsley flakes (the amount here is subjective, depends on what you like) -Sprinkle in some black pepper. Don't use as much pepper as the other spices, but you want enough so it adds to the flavor. -Stir everything up, cover the large sauce pot and turn the heat to high. You want to bring your sauce to a boil at this point. -Once it has reached boiling point, I let it cook for about another five minutes and then I stir the sauce again and put the heat on medium low. -For the next 50 minutes, stir your sauce every 10 or so to avoid burning. You may also re-season if you feel the need. The sauce will start to taste the way it's supposed to toward the end of the process, when all of the flavors have infused together. Congratulations, in about an hour you have some legitimate pasta sauce from a recipe created in Rivisondoli, Italy. Enjoy.