Well Fellows I have some comments about your recipes. First Frank, you are a young guy you can still digest. But raw onion in meatballs? Agita big time. Cook them first if you must. I don’t think it is necessary at all. There is no need to use tomato sauce either in the gravy. Tomato Sauce in a can is a prepared food. I think Frank should be disqualified on using that ingredient. Personally I do not like pork in meatballs I use 50% veal. Where was the freekin Basil? Boys In addition both of you would find a much better tasting sauce if you removed the seeds after you blended. I realize if you are making a rustic filetto di pomodoro you would consider leaving the seeds and the tomatoes partially intact. Then you would pass on that but Andy a Ragu is a smooth sauce. Pancetta is very overpowering Frank, use it for your Vodka Sauce where it belongs. And Andy you should dredge the meatballs in flour too when baking. One thing why you had bolognase in the end was you cooked the meat in the sauce entirely too long especially the meatballs. NO Freeking Basil and you call yourselves Italian? and not a touch of Oregano? Jeez. Andy please leave the fat drippings out of the sauce!!!
Unless you want to change your name to That Jew can cook from Sicily and own stock in Lipitor.

Marty

Whatever Norm, somehow I think you heard that before. Ha HA