Meatballs and sauce

Meatballs

2 pounds ground chuck

¾ cup Italian bread crumbs

½ cup grated Parmesan cheese

2 garlic cloves minced

2 eggs slightly beaten

¾ cup milk

¼ teaspoon pepper

½ tablespoon salt

3 tablespoons chopped fresh parsley

Sauce

2 medium onions finely chopped

5 garlic cloves minced

48 ounces of Contadina tomato paste

3 teaspoons sugar

½ teaspoon pepper

1½ tablespoons salt

1½ tablespoons oregano

104 ounces water

2 pounds Italian sausage cut in 3-inch pieces

1 pounds pork back bone

Mix all ingredients by hand well.

Make large meatballs. About 16.

Preheat oven to 375 degrees.

Place meatballs on broiling pan and bake for 20 minutes.

Sauté onions in olive oil until half way done. Add garlic and sauté until lightly browned. Remove onion and garlic, set aside.

Brown sausage in same pan. Remove sausage. Use a little water and paste and stir to scrape up browned bits on bottom of the pan. Add water, whisk until smooth. Add salt, pepper, oregano and sugar. Stir well. Add sausage meatballs and pork backbone to pot. Simmer for 2½ hours.