1 lb. ground lean meat (1/2 pork, 1/2 beef)
1 c. olive oil
1/2 c. cracker meal (or 10 crackers)
3 eggs (well beaten)
1 tbsp. chopped parsley
1/2 c. chopped green onion tops (scallions)
1/4 c. grated Romano cheese
Tony's Creole Seasoning or salt & pepper
1 c. milk

To make meatballs add to meat: cracker meal, eggs, parsley, onion tops, cheese, seasoning and enough milk to make a soft mixture. Wet hands with water and roll into 10 very soft meatballs (add water to mixture if not soft enough). Fry in heavy Dutch oven until brown. Remove from pot and set aside.

SAUCE:

2 cans tomato paste
1 lg. chopped onion
2 cloves garlic
1/2 bell pepper
1 tbsp. sugar
1 fresh basil leaf or equal
10 or more anise seeds to taste (faint)
Tony's Creole Seasoning or salt & pepper

Add to the olive oil in Dutch oven, the chopped onion, garlic, bell pepper and saute until brown. Add the tomato paste and cook for another 10 minutes. Add the sugar, basil and anise with enough water to cook down to right consistency (about 1 quart). Cook 3 hours, then add meatballs and cook slowly for another 2 hours (use judgment). Bring seasoning up to taste, skim off excess fat, pour over spaghetti and serve. (Serves 5.)

NOTE: To make tender meatballs be sure you add enough milk or water so that meatballs barely hold their shape.

Spaghetti boiled in hot, salted chicken broth does wonders for your spaghetti dish.