Nonne Rita's Meatballs and Sauce

8-10 ounces dried Italian bread (at least one week old)

2 pounds lean ground beef

4 eggs

cup parsley, finely chopped

3 leaves basil, finely chopped

cup Romano cheese, grated

cup parmesan cheese, grated

3 large cloves garlic, minced

⅛ teaspoon grated fresh nutmeg

Salt and pepper to taste

24 ounces canola oil

Sauce

1 tablespoon olive oil

1 large onion, finely chopped

6 large cloves garlic, minced

2 medium carrots, finely chopped

1 cup parsley, finely chopped

2 cans (28 ounces each) crushed tomatoes

2 cans (28 ounces each) tomato purȩe

1 can (15 ounces) tomato sauce

1 cup red wine

2 tablespoons Italian seasoning

¼ teaspoon grated fresh nutmeg

2 slices lemon peel

Salt and pepper to taste

For the meatballs: Tear or cut bread into pieces and soak in bowl of water. When bread is soft remove and squeeze out as much water as you can and transfer to a large bowl. To the bowl add meat, eggs, parsley, basil, cheeses, garlic, nutmeg, salt and pepper. Mix ingredients thoroughly by hand until bread is barely visible.

Heat oil in deep pot over high heat. Form meatballs the size of golf balls and deep fry about 15-20 minutes or until browned. Drain on paper towels.

For the sauce: Heat olive oil in saucepan and sautȩ onions, garlic and carrots until slightly browned. Add parsley, crushed tomatoes, tomato purȩe, tomato sauce, red wine, Italian seasoning, nutmeg, lemon peel and salt and pepper. Simmer on low heat 45-60 minutes; remove lemon peel. Store meatballs and sauce in separate containers until ready to serve. Serve over pasta.

Serves eight to 10.