To start off, use a large 16-18 quart pot for the sauce.
Add raw sausage from your favorite establishment in links. Make homemade meatballs separate in a pan with extra virgin olive oil, with your basic lean meat, eggs, grated imported cheese, seasoned Italian bread crumbs, diced fine onions, salt, pepper, garlic, basil, oregano, Italian seasoning, parsley.
I get the sauce going on a super low setting on the burner, takes roughly an hour to heat the entire kettle slowly.
Sausage is placed in the pot, then add sauce as desired. I prefer 3 cans of crushed tomatoes, 3 cans of tomato passata and 2 cans of tomato puree for my batch. Add a bay leaf too. The sausage cooks with the sauce and becomes superb, add your seasonings such as basil, oregano, salt, pepper, crushed red pepper flakes, garlic, onion. On the side meatballs are cooked enough to hold together without falling apart and then gently placed into kettle.
Old style sauce with another yet wonderful secrete a chunk or slices of pepperoni for flavor. Note: sugar helps with the acid and flavor, if sugar is in your diet add some.
When you make sauce, it's a concoction of taste exploding into a masterpiece! However, "never leave unattended"! As soon as you get caught sleeping, your big batch will burn and you might as well throw out because you have to keep stirring every 10-15 minutes. Yes, it's hard work but so worth it. I cook the sauce for hours, cover, then turn heat off and let it cool.
The day after, it is ready to heat and serve! Puglisi!