2 (28 oz.) cans whole Italian tomatoes
4 (6 oz.) cans tomato paste
1 (29 oz.) can tomato puree

Blend one can of whole tomatoes in a blender and place in a large wide pot. Rinse the blender with a little water and add to pot.

Blend the second can of whole tomatoes and place in a second large wide pot. Rinse the blender with a little water and add to second pot.

Add one clove garlic, 1/4 teaspoon of pepper and 1 teaspoon of salt to each pot.

Cook each pot for 45 minutes on a low light.

While the tomatoes are cooking, place the 4 cans of tomato paste into a medium pot. Fill each of the 4 empty cans with hot water and add to the tomato paste in the pot. Heat over a low light.

Once the tomatoes have finished cooking for 45 minutes, add the tomato paste, putting half into each of the large pots. If you want to make more sauce, you can add the can of tomato puree, putting half of the can into each of the large pots.

MEATBALLS:

2 1/2 - 3 lbs. chop meat
1 egg
1 1/4 c. seasoned bread crumbs (approx.)
1/2 c. grated Provolone cheese (approx.)
Salt to taste
Pepper to taste

Place all of the above ingredients in a large bowl. Sprinkle in a couple of handfuls of water and mix. Form meatballs, being careful not to over handle the meat. Try and keep the outside of the meatballs free of any large pieces of cheese. Put the meatballs aside and begin cooked meat.

COOKING MEAT:

1 1/2 lbs. Italian sweet sausage
Small piece of pork
A couple of spare ribs
Small piece of beef

Slice 1 onion. Place about 1" of lard into a large cast iron frying pan cooking on medium heat. When the lard is heated add 2 cloves of garlic and half of the sliced onion into the frying pan, keeping it together in one spot.

Put as much meat as will fit into the frying pan, but do not over pack. Fry the meat in until it is just browned on all sides. Once piece of meat is browned remove it to a plate and add another piece. Remove any onions that are cooked and place them on a separate plate (they should be transparent, not too brown). Be careful not to burn the onions. When all of the meat is cooked (except the meatballs) throw away the garlic. Then add the lard from the frying pan into the tomato sauce, putting half in each pot. Add the meat to the tomato sauce putting half in each pot. Add some hot water to the frying pan. Add the cooked onions back into the frying pan. Cook over a low heat, scraping the drippings from the bottom of the frying pan. Smash the onions while they are cooking. Add this liquid to the tomato sauce, putting half in each pot.

COOKING MEATBALLS: Place about 1" of lard into a large cast iron frying pan cooking on medium heat. When the lard is heated add 2 cloves of garlic and half of the sliced onion into the frying pan, keeping it together in one spot.

Put as many meatballs as will fit into the frying pan, but do not over pack. Fry the meatballs in until it is just browned on all sides. Once a meatball is browned, remove it to a plate and add another meatball. Remove any onions that are cooked and place them on a separate plate. When all of the meatballs are cooked, throw away the garlic. Then add the lard from the frying pan into the tomato sauce, putting half in each pot. Add the meatballs to the tomato sauce putting half in each pot. Add some hot water to the frying pan. Add the cooked onions back into the frying pan. Cook over a low heat, scraping the drippings from the bottom of the frying pan. Smash the onions while they are cooking. Add this liquid to the tomato sauce, putting half in each pot.

Continue cooking the sauce over a low heat until all of the meat is cooked. If there are any spareribs, they should be cooked in about 30 to 45 minutes. The sausage and pork chops be cooked in about 1 hour. Test them for doneness by poking them with a fork. The meatballs take about 1 hour, depending on their size. A piece of beef takes about 1 hour to cook, test it for doneness by poking it with a fork. Once a piece of meat is cooked remove it from the sauce.

Once all of the meat has been removed from the sauce, stop cooking the sauce.

When storing or freezing the sauce keep the meat and sauce separate.