Susan says . . .

that I'm supposed to take the book closest to me, turn to page 56 and type what it says at sentence 5.

But since it's a recipe, I know you'll want to read the whole thing. So here goes, with my apologies to Susan for changing the rules of the game.

Italian Tomato Sauce
(makes sauce for 1-1/2 pounds of pasta)

1/2 cup dry red wine
1 large onion, finely chopped
1 garlic clove, minced or pressed
3 tablespoons olive oil
2 - 28 oz. cans Italian plum tomatoes
1 - 6 oz. can tomato paste
1 teaspoon dried basil
1 teaspoon oregano
salt and pepper to taste
pinch of sugar
1 teaspoon garlic powder

Lightly brown onions and garlic in olive oil. In a large stockpot, add pureed tomatoes together with garlic and onions. Add basil, oregano, sugar, garlic powder,salt and pepper to taste to sauce.

Cook for at least 2 hours. Pour in tomato paste and simmer for one additional hour. (The longer the sauce cooks, the better it tastes.) If sauce consistency is too thick, add water.

For meat sauce: Brown 1/2 pound ground beef in frypan; drain and add to sauce with seasoning.

I think I'll pass this on to Karen, Mary, Anne, Patty, and Marcie.

Until then, keep stitchin' . . .