Spiced meatballs
2 beaten eggs
3/4 c. finely crushed corn flakes
3/4 c. grated Parmesan or Romano cheese
2 tbsp. snipped parsley
1 clove garlic, minced
1/4 tsp. salt
Dash each of pepper, cinnamon, cloves, nutmeg
1 lb. ground beef
1/4 lb. ground pork
2 tbsp. all purpose flour
2 tbsp. cooking oil

Combine all ingredients except oil. Form into small meatballs and brown in oil. Set aside. Save drippings.

SAUCE:

1/2 c. chopped celery
1/2 c. sliced fresh mushrooms
1/2 c. chopped carrot
1/4 c. chopped onion
1/4 c. chopped green pepper
2 (15 oz.) cans tomato sauce
1 (8 oz.) can tomato sauce
1 c. water
1 tbsp. snipped parsley
1/4 tsp. dried crushed basil
Dash of cinnamon
Dash of cloves
1/2 c. dry red wine

In meatball drippings cook vegetables until tender. Drain fat. In kettle combine tomato sauce and water; bring to boiling. Add meatballs, cooked vegetables and spices. Reduce heat, simmer uncovered 30 minutes. Stir in wine, simmer for 15 minutes more.