3 tbsp. olive oil
3 lbs. ground beef
2 eggs
4 cloves garlic, minced
Salt & pepper
3 slices bread, soaked in water
1 c. grated Romano cheese
4 (28 oz.) cans crushed tomatoes
6 lg. cloves garlic, peeled
Salt & pepper
2 tsp. crushed basil
3 lbs. Italian sausage (1/2 sweet & 1/2 hot)
3 thick pork chops

Squeeze excess water from bread, crumble and set aside. In large saucepan combine tomatoes, garlic, basil, salt and pepper to taste. Bring to a boil, reduce heat and simmer.

In skillet, brown Italian sausage. Drain and slice. Brown pork chops. Add sausage and pork chops to sauce. Place ground beef in bowl and add salt, pepper, eggs, minced garlic, grated cheese, crumbled bread; mix well.

Heat olive oil in large skillet. Shape meat mixture into small meatballs and brown on all sides in olive oil. As meatballs brown, add to tomato sauce. When all meatballs have been browned, add about 1 cup water to skillet and scrape bottom and sides of skillet to loosen any browned mixture remaining in skillet. Add this to tomato sauce. Continue to simmer sauce, stirring occasionally, to prevent sticking. Cook for at least 4 hours or until sauce is thick. As garlic cloves soften, mash against side of pan with back of a spoon and stir into sauce. Serve with favorite cooked pasta. NOTE: Freezes well. 15 to 20 servings.