2 cans Italian style tomato paste
1/4 c. finely chopped onions
1/4 c. celery, finely chopped
1 tsp. granulated sugar
1/2 tsp. oregano
1/4 c. chopped parsley
1/2 tsp. baking soda
3 1/2 c. fresh peeled tomatoes
1 sm. clove garlic, finely chopped
1 1/2 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. pepper
1/4 c. Parmesan or Romano cheese

Crush tomatoes until fine. Add tomatoes with tomato paste, onion, garlic, and all the other ingredients except the baking soda and simmer until desired consistency. Then add Italian meatballs and simmer another 1/2 hour. Baking soda should be added the last 10 minutes of cooking, it helps to neutralize the acid in the tomatoes.

MEATBALLS:

1/2 lb. ground beef
2 tbsp. chopped parsley
1 egg
1 tsp. salt
2 slices toast
1 sm. clove garlic, finely chopped
2 tbsp. grated Parmesan or Romano cheese
1/4 tsp. black pepper

Soak toast in cold water for 7 or 8 minutes, and then press dry. Combine with all other ingredients in a bowl working well to mix. Form into meatballs and brown well. Add the balls and the drippings to the above sauce.