Italian Meatballs
1 pound ground chuck
¾ cup bread crumbs
¼ cup grated parmesan cheese grated
1 clove garlic chopped fine
1 tablespoon parsley
½ teaspoon salt
¼ teaspoon pepper
2 eggs
Olive oil
Sauce
1 pound ground beef or chuck
½ pound cubed pork or rib meat
2 cloves of garlic finely chopped
1 can (28 ounces) crushed tomatoes
3 cans (28 ounces each) tomato purée
1 can (6 ounces) tomato paste
1 tablespoon salt
1 teaspoon pepper
1 teaspoon rosemary
1 tablespoon basil
1 tablespoon parsley
1 tablespoon sugar
Put all meatball ingredients, except olive oil, in a large bowl and, using your hands, mix thoroughly. Shape into golf-ball size pieces.Heat 1 tablespoon olive oil in skillet on medium-high heat until hot. Working in batches, brown meatballs on both sides 5 to 6 minutes adding more oil as needed. Remove cooked meatballs to a paper towel-lined plate. For the sauce: Brown ground beef and pork in large pot.Add canned tomatoes, spices and sugar and simmer 1 to 2 hours. Add meatballs during the last half-hour. Serve over pasta.Serves six to eight.Cook#146;s note: Leftover sauce can be frozen.