SC - I noticed when looking over your list of ingredients that you use two 14 oz. cans of certain items. It might be easier to substitute one 28 oz. can instead (as well as being less expensive). Offhand, though, I don't know if the stewed tomatoes come in the larger cans, but the odds are they probably do.

Also, about the garlic: it is worth mentioning that the chopped garlic sold in jars is usually preserved in citric acid. This makes the garlic a lot more tart, IMO. The same quantity of freshly chopped garlic can be substituted if one doesn't mind doing a little mincing. (I only mince in the kitchen, BTW, and only when no one is around!)

And remember, folks, if anyone hasn't done this before, to drain the browned meats before you add them to the sauce. A slotted spoon and/or a wire mesh strainer are good to have around.

But, the recipe sounds great!

Signor V.

"For me, there's only my wife..."

"Sure I cook with wine - sometimes I even add it to the food!"

"When life itself seems lunatic, who knows where madness lies?"

"It was a grass harp... And we listened."

"Do any human beings ever realize life while they live it? Every, every minute?"

"No. Saints and poets, maybe... they do some."