The Secret in the Sauce

I may be risking my life sharing this information with you. You know how Italians are. No really. Here is how they are:
You: What is the recipe for your sauce?
The Italian: Recipe? Then they tell you a story about Vovi Jocamo (how is it not Tony???)
You: What do you put?
The Italian: Oh you know. . . Then they tell you a story about how Aunt Marie doesn't do it right.
You: Do you use oregano?
The Italian: Marie? She uses store bought.
And so it goes.

Well. . . here is last night's sauce. Mind you, Husband had a minor melt down and couldn't go to open house because it would interfere with getting his sauce on.(Not that kind of sauce)

First chop up some onion. One, maybe? I don't know.
Then chop up some eggplant (my friend Dilly says that eggplant is silky like pussy, but that is a whole other story).

Yep, that's from my front yard garden.

Molto Bene, no?

Add some olive oil and a jar of tomatoes. If you don't have homegrown, use canned Marzanos.

Toss in some pesto:

Pesto is just fresh basil, garlic, olive oil, pine nuts and salt processed in

blender or food processor. When you store it,  float some 

Olive Oil on top.

Season with what you like: oregano, hot peppers, sea salt, more garlic.

Blend with a stick blender.

Add meat. If you are my mother in law, you need at least a half of a pig, half of a cow, and most of a lamb. We used sausage and meatballs, but it is good with no meat. 

That's it. Now let me tell you about Vovi Paulie.