1 1/2 lbs. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
3 eggs
1 lg. garlic clove, chopped fine
1 tbsp. parsley flakes
1/2 tsp. crushed oregano
1 tsp. salt
1 tsp. pepper
3 tbsp. grated Romano cheese
1/4 c. bread crumbs
1/2 c. milk
1 lb. box mostaccioli (pasta)

Mix well, mold into meatballs. Brown in skillet.

SAUCE:

2 (10 3/4 oz.) cans tomato puree
1 (24 1/2 oz.) can ground plum tomatoes or crushed tomatoes
1 lg. can water

Add to taste and simmer oregano, parsley, garlic powder and meatballs. Serve over cooked mostaccioli.