3 (46 oz.) cans tomato juice (reserve 1 c. for meatballs)
6 (6 oz.) cans tomato paste (reserve 1/2 can)
1 1/2 c. onions, chopped (reserve 1/2 cup)
1/2 green pepper, chopped
1 lg. clove garlic, sieved
1/2 lb. thin sliced pepperoni

Put all ingredients into medium to large size stock pot. Bring to a boil and simmer 4 to 6 hours with meatballs. (Recipe follows.)