I made a month's worth of sauce with meatballs & sausage. Instead of using veal/pork/beef for the meatballs, I used half kobe and half wagu ::sees geoffy turning the corner:: err, um, I mean, yea the traditional recipe, pork/veal/beef. I used an AMAZING brand of crushed tomatoes, Sclafani, never seen it before, $1.25/can, and it blows any other brand away, I used to favor Tuttorussa, Cento, etc, this had nothing but tomatoes (no additives), it made a huge difference. If you guys got a Pathmark by you, check it out, I am going back to buy more this week! I will have to do very little cooking this week since I still have the beef stew leftovers and froze most of what I made today, but still have a few servings in the fridge.