To all my friends....if I could, I'd give you a Rosemary Plant...it's the plant (or so it says it is on the little tag) of friendship.
I use tons of it in my Italian Sauce. Just in case you're looking to try a good sauce, here's my standard recipe:
In your biggest stock pot— ut about 3 T of olive oil in the bottom of your stock pot. Then (many stores sell already peeled garlic pieces) mince about 5 cloves of garlic, chopped in small pieces. Put this in a small bowl and then taking 1 medium onion (I prefer yellow) - chop this up. Next, turn your heat to about medium and just as your olive oil begins to sizzle—put the chopped garlic and onion in the stock pot. You’re going to want to stir this and watch it. You want the pieces in the stock pot to get lightly brown.
Next—open and dump into the stock pot—2 cans of tomato paste (6 oz) - Progresso is supposed to be the best (an Italian lady told me). Because I shop at Trader Joes, I now use what they have. Stir these 2 cans of paste into the oil, garlic and onions—mix this well. Then open and dump 4 cans (28 oz) your crushed tomatoes (this has an added puree). Dump all of it in the stock pot and stir. Keep your heat on medium.
Then—add into the sauce some spices—about 2 tsp garlic power, 2 tsp salt, and 1/2 tsp of pepper. Add 2 bay leaves (this makes a yummy flavor) which you will remove before serving. Add lots of fresh rosemary - about 3 T and add about 2 T of basil and 2 T of parsley flakes. Stir this well and then turn your heat down to the very lowest.
I like to prepare this sauce in the morning and cook it for hours. It makes my home smell wonderful and inviting. And, it makes the salivary glands kick in. Your hubby/children/guests will love you! Meatballs can be added about 1 hour prior to serving your main dish. Lately, I've used Trader Joe Turkey Meatballs. They're in the frozen section.