OK lets get started~
What you need:
3- 28 ounces cans of plum tomatoes, San Marzano is best.
1 cup of chopped onion
4 cloves of garlic chopped
A large handful of fresh basil
2 lbs of veal, cubed
1 tsp of red pepper flake
1/2 teaspoon salt
3 oz EVOO
Dice, slice and cube everything to start.
Heat oil in large enough pot to fit all the tomatoes with plenty of room left over.
Brown cubed veal and reserve.
Lightly brown onions and half way through add garlic, reserve.
Brown 2 cans of tomatoes, Don't rush this part!
Add onions and garlic red pepper and salt.
Add the rest of the tomatoes.
Simmer on low for many hours, add water as needed.
(After 3 hours)
(After 6 hours)
Add reserved meat and Basil to sauce, cook one more hour.