I got this from Recipe Exchange back in the Dinosaur Age. According to the author, the original recipe came with her grandmother from Italy in 1920. I have been working with it for years and have, of course, tweaked a good deal. This is an awesome sauce. I usually make a batch early in the year, we eat it for a few days and I freeze the remainder (without the meatballs) and just make more meatballs later and add to the defrosted sauce (simmer for a good while to cook the meat). The meatballs are really versitile and the main reason we love this recipe. They are great on sandwiches or just by themselves with a little sauce and parm.