Several people asked if I made the sauce I wrote about last week - Mr. Miglio's family recipe. Today's the day. Tomorrow is the meal. He told me it's "slightly possible" to make a good vegetarian sauce, but to make a "real sauce" you need meat - spareribs and meatballs. The meatballs are made - 3 lbs of meat to 8 oz romano cheese plus breadcrumbs and egg. The sauce is only tomato sauce and paste, no puree or diced tomatoes for this (that's marinara, he explained). 1 can of paste per each can of sauce. He told me to use the "regular Italian seasonings", proportions didn't really matter, "That's all to the way you like it." The key things - his secret things - brown 8 cloves of garlic in the meat drippings and pour a little bit of that (minus the garlic cloves) into the sauce. Add some spareribs after it's simmered for several hours. Don't eat it until the next day. Mangia!

Update: It's good. It's reeeeally good - and I didn't even wait the requisite 24 hours. If it's this good today, I can't wait to see what it's like tomorrow.