2 tbsp. olive oil
1/4 c. chopped salt pork
3 cloves minced garlic

Brown salt pork in large spaghetti sauce pan with oil. Add garlic when pork is browned. Saute. Set aside.

MEATBALLS:

1 1/2 lb. hamburger
2 c. bread crumbs
2 eggs
1/2 c. grated cheese
2 cloves minced garlic
2 tbsp. dried basil
1 tbsp. dried parsley
1 tbsp. dried oregano
Salt & pepper

Mix meatballs with hands, blending thoroughly. Brown carefully on all sides in salt pork drippings and garlic. I often brown a few Italian sausages in these drippings after the meatballs. Remove all meat, leaving drippings in pan.

SAUCE:

2 lg. cans Italian tomatoes, crushed
1 tsp. baking soda
2 tsp. salt
Lots of pepper
1 tsp. sugar
2 tbsp. basil
2 tbsp. oregano
1 bay leaf
1/2 chopped green pepper (optional)
3/4 c. burgundy wine
2 cans tomato paste

Pour everything into original pan. Rinse cans with a little hot water to get everything out. Add this to pot. Carefully put in meatballs, do not break. Cook sauce over low heat about 2 hours. Sauce may be thinned with a little water if it gets too thick. This makes enough sauce for 1 pound pasta and some for freezer.

Place drained, cooked pasta in heated platter. Toss with lots of butter and cheese. Cover with sauce. Toss again. Pour over more sauce; sprinkle with cheese. Yes, its fattening.