In a large pot, heat the lard till it crackles when a drop of water is added.

Reduce heat to medium Add garlic and brown lightly Add onion,carrot, celery and cook till soft

Add all dry herbs, and wine hold back the salt pepper, chilies, fresh herbs and parm till end Reduce till almost dry.

Add all tomato products and water Mix well add salt. pepper.chilies and parm.

Simmer the gravy till thick and not watery. Stir often to assure it does not burn. When the sauce is done about 2 hours add the fresh herbs, stir and serve or use in your favorite recipe.

Freeze in small containers If you are making meatballs you may add them to your gravy while it is cooking. Same for Italian Sausage.

Try browning Pancetta and using the natural drippings instead of lard

When making Italian Meatballs start your sauce in the same pot you fry them in or be sure to de-glaze the pan and add the drippings to your sauce. Enjoy!