I'm in a supper club where thankfully, everyone takes their turn seriously. Of course, this puts a lot of pressure on the hosts, but always well worth the effort. Typically, the hosts choose a particular region - past ones have been Basque, Tuscany, Singapore, the Perigord - and really goes in depth. Well, my turn is in two weeks. For some reason, I have become obsessed with Italian-American Sunday sauce. I'd really like for Italian-American to be my theme. I'd like to adhere to one cookbook, but am uncertain of which one. I love Marcella Hazan's books, but do not think this would be Italian-American. I also have a Rao's cookbook and have heard the Soprano's cookbook is good, but really need guidance to do this right. I was thinking an amazing Sunday sauce, braciole (never had it!), and maybe some other items my friends and I have never tried. I was thinking less cheesy stuff, like cannelloni, etc., but perhaps that is misguided? We live in Nashville, TN, so not many true Italian-American restaurants. Bottom line, I want to do it right and really highlight the best of the cuisine.Thank you all!