1/2 lb. each beef and pork, chopped together
1 tbsp. grated Romano cheese
4 slices bread, soaked in water and squeezed dry
1 tbsp. chopped parsley
1 egg
1/2 tsp. grated onion
1/4 clove garlic, chopped
1/4 tsp. salt
1/8 tsp. pepper
3 tbsp. lard or olive or vegetable oil
1 med. can tomatoes
2 sm. cans tomato puree
1/4 tsp. salt
1/8 tsp. pepper
2 bay leaves
1/2 tsp. chopped sweet basil
1/4 c. butter

Place chopped meat, cheese, bread, parsley, egg, grated onion garlic, salt and pepper in mixing bowl. Mix together thoroughly and shape into small balls. Place lard or oil in frying pan and fry meat balls over brisk fire 5 minutes on each side or until well browned. Place tomatoes and tomato puree in sauce pan, bring to a boil and add meat balls. Add salt and pepper and simmer 1 hour. Add bay leaves, basil and butter. Pour sauce over spaghetti or other macaroni, place meat balls around spaghetti and serve. Makes enough for 1 pound Ronzoni spaghetti or macaroni.