1 lamb shank or sm. beef bone with bits of meat still attached
1 lg. onion (diced)
1 lg. clove garlic
olive oil
salt and pepper to taste
2 (32 oz.) cans tomato sauce
1 can water
4 (12 oz.) cans tomato paste
8 cans water
basil (6 fresh leaves or 1 tsp. dry)
1 tsp. sugar (to remove tartness from tomatoes)

This recipe is for a large amount to have some for dinner, freeze the rest.

Coat bottom of large heavy duty pan lightly with olive oil. Brown lamb or beef bone over medium heat. Add onion and garlic and saute until onion is transparent. Add tomato sauce and one tomato sauce can of water and bring to boil. Reduce heat to medium and simmer 15 minutes. Add salt, pepper, basil and sugar. Add tomato paste one can at a time. Fill each paste can with water twice and add to sauce. Add meatballs and sausage. Bring to boil, reduce heat and simmer an hour to an hour and a half, stirring often to avoid sticking. For thin sauce, lessen time. Thicker sauce requires more time. Longer cooking time causes sauce to become bitter.

Note: If sauce is too tart add a pinch of baking soda and stir. Be careful-too much baking soda will remove taste from sauce. Use good judgment.

Meatballs:
3 lb. ground beef (or meatloaf mix of ground beef, pork and veal)
1 clove garlic (minced)
1 tsp. fresh parsley (chopped)
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 c. grated Parmesan or Romano cheese
3/4 c. bread crumbs
4 eggs
1/4 c. red wine (optional)

Combine all ingredients and mix well by hand. If mixture seems too dry, add 1/4 cup water. If too wet, add a little more bread crumbs. Form into individual balls. Heat a little olive oil (enough to lightly coat bottom of a heavy fry pan). Reduce heat to medium and brown meatballs lightly on each side. As each batch of meatballs are browned (do not cook completely) lift out of fry pan with slotted spoon and add to sauce.

Sausage:

Three pounds of good quality Italian sausage, sweet or hot to taste. Pierce each link once with a fork. Place in a dry fry pan and brown lightly on each side. Add to sauce. Browning sausage gets rid of excess fat.