FOR TOMATO SAUCE:

1 lg. can tomato puree
1 can tomato paste
1 tsp. oregano
1 tsp. basil

FOR MEAT BALLS:

1 lb. chuck steak, lean, chopped
2 eggs
2 slices stale bread
1/2 c. Romano cheese, grated
Salt and pepper to taste
1 lb. Italian sausage

Empty can of puree plus 1/4 can of water into Dutch oven or large heavy saucepan. Add tomato paste, plus 2 cans of water and herbs. Mix thoroughly and set to simmer over low flame.

Meat balls: Put chopped meat into large mixing bowl. Add eggs and dry ingredients. Soak bread thoroughly in 1/4 cup water and 1/4 cup milk. Squeeze gently and add to meat. Mix and knead thoroughly. Do not undermix.

Heat 2 tablespoons of olive oil in frying pan and brown meat balls. Do not cook thoroughly. Leave slightly uncooked. Add to tomato sauce. Par cook sausage and add to tomato sauce. Also add drippings. Let simmer for at least 2 hours. Do not cover. Serve over your favorite spaghetti or ravioli dish.