TO MAKE MEATBALLS:

2 lb. ground chuck
1 egg
1/2 c. bread crumbs
1 tsp. basil
1 tsp. oregano
1 tbsp. parsley flakes
1 tsp. garlic powder (or 1 clove fresh, chopped)
1 tsp. onion power (or 1 sm. onion, chopped)
1/4 c. Parmesan cheese, grated

Mix above ingredients and make approximately 16 meatballs. Brown in oil. Remove and set aside.

OTHER MEAT FOR SAUCE:

1 lb. Italian sausage (sweet, not hot)
12 pieces chicken (I prefer legs or thighs)
1 stick pepperoni, cut in 1/2" slices
1 1/2 lb. round steaks, sliced thin
1 lb. lean beef chunks, stew meat or roast
1 lb. pork chunks

I always use the first 3 meats listed. All meats but the meatballs are optional. Different meat combinations give the sauce varied subtle flavors. All meats except pepperoni must be browned in large pot where sauce is to be made. Put in 2 tablespoons oil (you may use part olive oil). Set meat aside after browning.

TO MAKE SAUCE:

3 sm. cans tomato paste
1 lg. can tomato sauce
1 lg. can tomato puree
1 lg. can tomatoes (or use fresh)
1 lg. tomato can of water
1 stick cinnamon
2 whole cloves

Remove all but 1/3 cup of drippings from browning pot. Try to remove only fat, leaving meat bits in pot. Over low heat, stir tomato paste into drippings until well mixed and bubbling slightly. Then add tomato sauce and tomato puree. Mix well. Add water. Let simmer 10 minutes. Add tomatoes, chopping up with spoon after they are in sauce. Put in pepperoni slices, cinnamon and cloves.

Cover, but not tightly, allow a little steam to escape. Cook over low heat. I use a thermostat burner set in 210 degrees. Cook for 6-8 hours. 8 hours is better. When it is done, some grease will rise to the top. With 3 hours to cook add all meat except chicken. Add chicken 1 1/2 hours before sauce is done. Stir every 15 minutes and add more water if sauce gets too thick. To serve put meat in a separate serving bowl and put extra sauce in a bowl to serve over spaghetti noodles.

Boil 2-3 pounds spaghetti according to package direction. Do not overcook, al dente is best, blanche when it is done. Put on large serving platter and put enough sauce on top to mix a coat all of it. Pass Parmesan cheese to top individual plates when meat and sauce has been added. Leftover sauce with meat left in freezes well.

Round steak can be used to make braciolo: Trim fat. Sprinkle with grated Parmesan cheese, parsley flakes, onion powder, garlic powder, basil, oregano and a little bread crumbs. Roll up and skewer with toothpicks or string gently. Brown and put in sauce with other meats. Slice in 1/2 inch slices (they will be pinwheels) and serve on a separate platter with a little sauce over. Sometimes a little coarsely chopped hard boiled egg is sprinkled on steak when preparing with other ingredients.