Old World Italian Spaghetti Sauce and Traditional Osso Buco by PICKLEDPOSSUM are both old Italian recipes. The Osso Buco recipe also goes well with Italian sausage or meatballs.
To make Old World Italian spaghetti sauce, sauté 1/2 a cup of onions in 3 1/2 tablespoons extra virgin olive oil, in a large stockpot over low-medium heat, for four minutes. Add 4 crushed garlic cloves and cook for two minutes and then add 2 1/2 cups of water, 2-6 ounce cans of tomato paste, 1-28 ounce can of tomato puree and 2-28 ounce cans of crushed tomato.
Add in 4 crushed garlic cloves, 2 1/2 tablespoons white sugar, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme leaves, 1/2 teaspoon dried rosemary leaves and 1/4 cup of Parmesan cheese. Cook covered for 2 1/2 hours. Add in 1/2 a cup of dry red wine and cook for 30 minutes.
For the Osso Buco, lightly dust 2 pounds of veal shanks, cut into short lengths, with flour. On a large skillet over medium to medium heat, melt a 1/4 cup of butter and cook until brown. Keep warm in a bowl. Add in 2 crushed garlic cloves and 1 large chopped onion; cook and stir until onion is tender. Put the veal into the pan, mix in 1 carrot and 2/3 cup dry white wine. Simmer for 10 minutes.
Pour in 1 can of diced tomatoes and 2/3 cups of beef stock; season with pepper and salt. Simmer while covered for 2 1/2 hours. Baste the veal after every 15 minutes until tender. Mix 1/2 cup chopped fresh flat-leaf parsley, 1 minced garlic clove and 2 teaspoons of grated lemon zest in a bowl, and sprinkle over veal just before serving.