1 lg. can Italian tomatoes
Pork (country style spareribs)
1 pkg. Italian sweet sausage

FOR MEATBALLS:

Chopmeat
Salt
Pepper
Parsley
Garlic
Eggs
Grated cheese
Bread crumbs
Water
2 (6 oz.) cans tomato paste (or 1 - 12 oz.)
1/4 sm. onion

Put tomatoes through food mill into large pot. This removes seeds. Can will have basil leaf; remove it before you put tomatoes through mill and put leaf into pot. Add 1/2 can of water, sprinkle some parsley in and some salt and pepper. Cook over medium heat until it starts to bubble and then turn down low.

While your tomato mixture is perking along merrily, put about a tablespoon or so of oil into a large fry pan. Add your pork and sausage (I assume you cut it into nice little portions). Brown them well.

In a large bowl mix your chopmeat (I use just beef and usually make 3 pounds, but you can use a smaller quantity, just cut down a bit on the following ingredients): salt, pepper, parsley (all to taste, as I said, I have a heavy hand); garlic (I use a whole head or more, but don't forget, I've got 3 pounds of meat); grated cheese (Parmesan & Romano, 1 large can), eggs (3), bread crumbs (you're on your own), water (after you mix everything together, add about 1/2 to 1 cup of warm water). This makes the meatballs moist inside.

By this time your pork and sausage should be nice and brown (you have been turning them, haven't you?). Put them into the pot with the tomatoes, stir well, and make sure heat is very low. At this point you'll have a lot of grease in fry pan. Pour off most of it.

Shape meatball mixture into balls and place in the fry pan. Brown them well and then place them into large pot. When you're down to browning your last batch, add the onion to pan. When last batch is done, remove onion and throw away.

When meatballs are all browned, again, pour off most of grease in pan, but do leave a little. Add tomato paste to fry pan and 2 cans of water for each can of paste. Let cook awhile, stirring and scraping up leavings on bottom of pan. Add paste mixture to large pot and continue to cook until it thickens and tastes delicious (of course, you're tasting as you go along!). I usually allow about 2 hours or so. Serve with your choice of pasta.