MEATBALLS:

3 c. seasoned bread crumbs
1 c. Romano cheese
1 tbsp. sweet basil
1 tbsp. salt
1 tsp. black pepper
1 tsp. garlic powder
6 eggs
2 c. tomato juice
2 lbs. ground chuck beef

SAUCE:

1 (No. 2 1/2 can) 3 1/2 c. tomatoes
1 (6 oz.) can tomato paste
1/4 c. onion
2 cloves garlic, minced
2 tbsp. chopped parsley
1 tsp. salt
1 tsp. crushed oregano
1/4 tsp. anise seed

Mix 8 ingredients and then ground chuck. Shape into balls and brown lightly in large skillet to which 4 tbsp. oil is added. Should make 24 meatballs. Add to sauce and let simmer for about 45 minutes.

Simmer sauce ingredients for about 1 1/2 to 2 hours. Cook spaghetti in boiling salt water until tender but firm. Drain. Serve meatballs and sauce over spaghetti. Makes 6 servings.