2 to 3 tbsp. olive oil
1 lb. pork bones (rib or neck, or beef bones)
3 (28 oz.) cans tomato puree (use Italian brands)
2 (6 oz.) cans tomato paste (use Italian brands)
4 to 5 lg. onions (1 lb. cut in fourths)
3 to 4 lg. cloves of garlic
1/4 c. sugar
2 tsp. oregano
2 tsp. basil
1/8 tsp. nutmeg
2 tbsp. salt
1 tsp. pepper
3/4 c. red wine (dry)
1 1/2 lbs. Italian pork sausage (8 links cut in half)
1 1/2 lbs. ground beef
1/3 c. fresh chopped parsley
1 tbsp. beef bouillon
1/4 tsp. pepper
1/4 tsp. garlic powder
1 tbsp. dry minced onion
1/2 c. grated Parmesan cheese
3/4 c. bread crumbs
2 to 3 eggs
Cooking spray

SAUCE: Brown pork meat in olive oil in frying pan. Place in a 10 quart kettle, not aluminum, and save drippings for later. Place 1 cup of water, garlic and onions in a blender, and blend until well blended.

In meat drippings, saute onion and garlic mixture and add to sauce pot. Then add tomato puree with 4 1/2 cans of water (1 1/2 cans per can of puree), sugar, salt, pepper, basil, oregano, nutmeg to sauce pot. Bring to a boil, reduce heat and simmer for 1 1/2 hours.

ITALIAN SAUSAGE: In frying pan, add 1/2 cup water, sausage and cook slowly for 1/2 hour on medium heat turning once until almost fully cooked.

ITALIAN MEATBALLS: Mix together (thoroughly with your hands) the ground beef, eggs, parsley, dry minced onion, Parmesan cheese, pepper, garlic powder, beef bouillon and bread crumbs. Form into 2 inch round balls and place in a greased Pyrex baking dish - bake at 375 degrees for 20 to 25 minutes.

Before adding sausage and meatballs to sauce, remove meat bones. Take meat from bones and return to sauce (discard bones). Add tomato paste, 5 cans of water and 3/4 cup of wine, stirring well until paste dissolves in sauce. Add sausage and meatballs and stir often and carefully so you do not break the meatballs. Stir often to keep from sticking and burning. Cook for approximately 1 1/2 hours or until thick.