1 (1 inch) pork chop
1/2 c. salad oil
3 cans tomato paste
5 cans tomato sauce
8 c. water
1 tsp. salt
1/2 tsp. crushed red pepper
1/4 tsp. oregano
1 bud garlic, crushed

Brown pork in salad oil on medium heat. Switch to low heat, add 1 can of tomato paste. Add remaining 2 cans of tomato paste, 5 cans tomato sauce, water, salt, red pepper, oregano and garlic. Simmer for 6 hours. Add meatballs, simmer 1 hour. Add 3 tablespoon Italian cheese, simmer 1/2 hour. Serve over spaghetti.

NOTE: This recipe makes a quantity of sauce which freezes well, so it is recommended not to cut the recipe.

MEATBALLS:

1 lb. veal and 1 lb. beef, ground together
3 tbsp. imported Italian cheese
1 c. Italian bread, grated
2 eggs
1 tbsp. oregano
Salt and pepper

Combine all ingredients well and shape into small balls. Allow to stand in refrigerator until ready to add to sauce. This freezes well, also.