1 pkg. pork bones
1/2 green pepper, chopped
1 onion, chopped
2 to 3 cloves garlic, minced
1 tsp. basil
1 tsp. oregano
1/4 c. fresh parsley, chopped
3 cans tomatoes, cut up
1 can tomato paste
1/2 c. grated Parmesan or Romano cheese
1/4 to 1/2 c. red wine
Salt and pepper to taste

Put pork bones in large kettle with enough water to cover. Add garlic and spices. Simmer for 1 hour. Add tomatoes, rest of ingredients, and meatballs; simmer until thick (2 to 3 hours).

MEATBALLS:

2 lbs. ground chuck and pork
1 c. bread crumbs
Salt and pepper
2/3 c. milk
1 egg, beaten
Garlic to taste, minced
1/4 c. Parmesan or Romano cheese

Form meatballs 2 inch diameter. Brown in skillet; add to sauce and simmer, adding more wine if too thick. Serve with cooked spaghetti and fresh grated Parmesan.