Catherine Scorsese's Tomato Sauce

Singe an onion & a pinch of garlic in oil. Throw in a piece of veal, a piece of beef, some pork sausage & a lamb neck bone.
Add a basil leaf. When the meat is brown, take it out and put it on a plate.
Put in a can of tomato paste and some water.
Pass a can of peeled whole tomatoes through a blender and pour it in. Let it boil.
Add salt, pepper, and a pinch of sugar. Let it cook for a while.
Throw the meat back in. Cook for 1 hour.
Now make the meatballs. Put a slice of bread without crust, 2 eggs and a drop of milk, into a bowl of ground veal & beef. Add salt, pepper, some cheese & a few spoons of sauce. Mix it with your hands. Roll them up, throw them in. Let it cook for another hour.

From Martin Scorsese's short film, Italian-American

Francis Ford Coppola's Spaghetti Sauce

2 tablespoons olive oil
2 medium onions, peeled and coarsely chopped
3 cans Italian plum tomatoes (each can 1 pound 12 ounces)
1 bunch fresh basil
Salt to taste
Pinch of crushed red pepper flakes
2 pounds spaghetti
1 tablespoon unsalted butter

1. Heat olive oil over medium high heat in a heavy saucepan. Saute onions in it for 5-10 minutes or until transparent and just stating to brown.
2. Using a knife, cut tomatoes coarsely inside their cans. Drain juice and reserve.
3. Add tomatoes to saucepan, along with a dozen basil leabves, very coarsely chopped. Season with salt and red pepper flakes to taste. Let sauce come to a boil; then, lower heat and simmer for 45 minutes. It should have a medium-thick consistency; keep adding reserved tomato liquid to maintain the correct consistency.
4. While sauce is cooking, boil spaghetti in salted water.
5. When ready to serve, add another dozen very coarsely chopped basil leaves to sauce, and whisk in the butter. Drain cooked spaghetti into a colander, draining all the water from the pasta cooking pot; then return the spaghetti to the pot. Add about two-thirds of the sauce to it,or just enough to coat the spaghetti lightly with sauce. Stir well for 1 minute over medium heat. Divide spaghetti among 8 bowls, placing a few small basil leaves on each. Top with a few tablespoons of the sauce. Serve immediately.

Meat Suggestions by Jonathan Swift

I have been assured by a very knowing American of my acquaintance in London, that a young healthy child well nursed is at a year old a most delicious, nourishing, and wholesome food, whether stewed, roasted, baked, or boiled; and I make no doubt that it will equally serve in a fricassee or a ragout. A child will make two dishes at an entertainment for friends; and when the family dines alone, the fore or hind quarter will make a reasonable dish, and seasoned with a little pepper or salt will be very good boiled on the fourth day, especially in winter.
From A Modest Proposal For Preventing The Children of Poor People in Ireland From Being Aburden to Their Parents or Country, and For Making Them Beneficial to The Public