Submitted by James L. Casale, Palm Beach Gardens, Florida “Red gold” is a term I have always used to describe my father’s incomparable marinara sauce. He did most of the cooking in our household because my mother didn’t get home until 6:30 p.m. each night. She was usually exhausted from her 12-hour days commuting to New York City and working in the garment district as a seamstress. My dad was an insurance investigator with a flexible schedule. And he loved to cook and entertain. My dad was a superb cook of all things Italian, and much more. His sauce always drew rave reviews from all who had the opportunity to experience his culinary delights. A typical response from friends, relatives, and strangers was, “This is better than my mother’s sauce.” When I made his recipe for my college roommate, Joe, whose parents owned an Italian restaurant in Suffolk County, New …