• Oregano
• 1 Bay Leaf
• Sweet Basil
• Fresh Parsley (Fresh Parsley - This is Important!! It MUST be Fresh Parsley!)
• Garlic Powder
• (1) Vidalia Onion (...not too large but bigger than medium)
• Salt/Pepper
• Garlic, Lots of Garlic!
• Cajun Seasoning - Just a dash (any spicy Cajun seasoning will do)
• Olive Oil (recommend "Filippo BERIO Olive Oil" imported from Italy)
• Sugar (your gonna add just a little bit later on during the cooking)
• (2) 28 oz. / (2) 800g Tomato Sauce (preferably "Hunt's")
• (2) 6 oz. / (2) 170g Tomato Paste (preferably "Hunt's")
• (2) 16 oz. / (1) 450g Diced Tomatoes/span> (preferably "Hunt's" and if you can get it, you want the "petite" diced)
• Red Wine (preferably "Ruffino Chianti Classico")
• (2) Pork Chops (Average size, thin and with the bone) This comes into the recipe when you start making the Meatballs.. You are making the Meatballs right? It really adds to the flavor of the sauce!)
• (1) Package of Italian Sausage (I recommend the mild not the spicy)
• A good Sauce pan at lease 10" diameter and 12" deep (Make sure you have a quality pan, cheap pans have a very thin bottom which tends to burn whatever it is you are cooking. A good quality sauce pan has a very thick bottom to it, this is much better for things that you have to cook for a long time such as sauces and soups.)
• Water (you will be adding approximately 34 oz. of water along the way during the cooking process, this is an important step so pay attention. Blue text indicates the addition of water). Don't worry, it will evaporate out.

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