SAUCE:

1 lg. onion, chopped
1 lb. mild Italian sausage
2 cloves garlic, minced
4 sm. cans tomato paste
2 (15 oz.) cans tomato sauce
1 tsp. salt
1 tsp. sugar
1/8 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. basil
1 1/2 tsp. oregano
1/2 tsp. anise
1/2 tsp. rosemary
3/4 c. burgundy wine
1/2 to 1 c. water

Place onion, broken-up bits of sausage and garlic in fry pan and saute gently until onion is transparent and sausage loses its red color. (Fat from sausage should be sufficient for saute.) Remove sausage, onion and garlic with slotted spoon and place in heavy aluminum pot with tomato paste, tomato sauce, seasonings and herbs, but not wine.

Add enough water to prevent sticking and cook slowly for about 45 minutes, stirring occasionally. Add the wine and meatballs, 1 or 2 at a time, stirring after each addition. Continue to cook slowly for about 40 minutes or until meatballs are cooked through and sauce is of desired thickness. Stir frequently to avoid sticking.

MEATBALLS:

1 lb. lean ground beef
3 slices stale bread moistened in water & wrung out
1 egg
1/2 tsp. each garlic granules, basil & oregano
1/4 tsp. each salt & pepper

Blend all ingredients thoroughly and form into meatballs of desired size. These meatballs will not shrink down as they are made of lean beef.