Serves Two

Sauce
½ can (28 oz.) San Marzano Whole Peeled Tomato (Cento Brand)
1-15 oz. can Contadina Tomato Sauce
½ -6 oz. can Contadina Paste

New Orleans Trinity
½ cup finely chopped yellow onion
¼ cup finely chopped green bell pepper
¼ cup finely chopped celery

Herbs and Spices
3 finely chopped garlic cloves
1 small bay leaf
1 TBSP dried basil
1 tsp dried oregano
¼ cup freshly chopped Italian Parsley
S&P
3 or more to taste tsp sugar
(Optional pepper flakes)

Wine
1/3-1/2 cup dry red wine (Chianti, merlot or cabernet)
1 dash of reserve dark coffee

Cooking
Sauté the Trinity in olive oil and then add the garlic
Add the tomato sauce and red wine and coffee
Add the Herbs and spices
Bring to a short boil, reduce to a simmer cook 1 hour with lid slightly cracked (reduce the liquid)
~~~
Check flavor and thickness, if too thick add more wine
Remove the bay leaf and hand blend a little smoother
Add meatballs, braciole, sausage (Meatballs should be slightly precooked retain the pan dripping and add to the sauce, braciole should be browned retain pan dripping and add to the sauce)
Cook on simmer another hour to hour and one-half
Adjust flavors
Serve over pasta and shred block parmesan and Romano cheese on top.

As of 11/29/25