MEATBALLS:

2 lbs. ground meat
1 egg
1/4 c. grated cheese (Parmesan or Romano)
1/4 c. parsley flakes
4 cloves garlic, finely chopped
3/4 c. bread crumbs
Salt & pepper to taste
1 tsp. baking soda
1 lb. Italian sausage + 3 cloves garlic
1 (28 oz.) can tomato puree
3 (12 oz.) cans tomato paste
1/4 c. sugar
2 tbsp. minced onion
1 tbsp. oregano
1 tbsp. sweet basil leaves
Salt & pepper to taste

Mix together meatball ingredients; roll into balls and brown; set aside. Brown sausage in oil with 3 whole cloves garlic (until soft); set aside. Into big saucepan, pour puree plus 2 (28 oz.) cans water; paste plus 3 (12 oz.) cans water and rest of ingredients plus the 3 cloves of garlic. Bring to a boil; add 1 teaspoon baking soda (to remove the acid - it will foam). Bring to a boil again. Add meatballs and sausage and simmer, uncovered, a few hours. Continue to add salt, pepper and sugar to taste. Shake in some grated cheese near the end. The sauce thickens as it cooks. Tastes great! Even better the second time around. Serves 12-18.