1/2 lb. roast pork (or 2 to 3 pork chops)
3 to 4 lb. beef roast

Roast together with garlic and fine herbs, about 1 hour or until done. Save all the juices and rinse roasting pan. Save this, too. Remove any fat and grind meat.

2 sm. boxes frozen spinach, cooked until tender and drain
4 stalks celery, chopped
1 bunch parsley, chopped
1 onion, chopped
4 slices of bread made into crumbs
4 eggs

Mix this with the meat mixture, mix well. Add:

2 tsp. salt
1 tsp. pepper
1/2 c. Parmesan or grated Swiss or 1/2 of each
Pinch of each: allspice, nutmeg and cloves

Chill and form into 3/4 inch balls.

SAUCE:

All of the reserved meat juices, with fat removed, 1 can tomato paste, 2 cans tomato sauce, 1 large (#2) can pureed tomatoes, 1 chopped onion, 1 clove minced garlic, parsley, fine herbs, to taste (1/4 teaspoon each) and salt and pepper to taste. Simmer on low, add water as needed; adjust to taste.

DOUGH:

6 c. flour
3 eggs
Pinch of salt
1 heaping tbsp. Crisco
1/2 c. butter

Mix the above with clean hands on a floured surface. Roll as for pie crust, place a ball of filling on inside edge and fold over dough, cut with ravioli cutter or knife, seal edges to make little meat pies, seal edges with a fork. Drop in salted boiling water for 15 minutes, drain well. Can be frozen.