OK, OK, Now you will think this is strange but......
If you put carrots in your sauce while it is cooking they
will absorb the acid from the tomatoes...I do it, I love it,
try it.

Next is a very easy sauce I make that is yummy!!
I am doing this from the top of my head so if you want a
REAL recipe just ask and I will post later, when I can look
at the stuff.

On the stove, in a big pot over medium high heat, warm the pot. (Hot pan cold oil, no stick, Also I use electric, YUCK!!!!, so temps may be off)
Throw in some olive oil. (Some people say 2 TBS. I use more).
Lower the temp a little....
I then throw in some chopped onion and chopped/minced garlic (I use lotsa GARLIC, Gotta Luv that Garlic!!). OK, now let that garlic and onion sautÈ until soft and translucent. Now take that stuff out Oí there and throw in some BEEF Shortribs!! Yup, Try it..Tell me if you like it. Now brown those shortribs on all sides, and remove to a plate. Next take a small boneless pork roast (1-2 Lbs) and brown on all sides. Throw everything back in and cover with Tomatoes sauce, tomato puree, some canned whole tomatoes, whatever.... Throw in some Salt, Pepper, Sugar, oregano, basil, garlic powder if you want, and some chopped carrots.
Simmer for a couple of hours, stirring every once in a while, and you will know it is done when you see the little white flecks of pork floating in the sauce. I the refrigerate over night and serve the next day (It tastes better for some reason). Serve over Rigatoni with some grated Parmesan cheese.

Spaetzle3/4