Making tomato sauce for her lasagna was an entire day event on Sunday. My grandmother would get up early; collecting the basil, parsley, and tomatoes from Pappy’s garden to kick off the process. By noon, the grandkids were ready to dip crusty Italian bread still warm from the bread bakery from Carl Place, Long Island. Meatballs were made with pork and ground beef, sautéed in olive oil. The sauce simmered with a hint of Locatelli Romano Cheese and garlic infiltrated the hallways. Nana taught us to be patient until the sauce fully cooked as the reward for patience is great. Life is more complicated than a red sauce, but you get it.