2 cans (lg.) plum tomatoes
2 cans (lg.) tomato puree
4 cans (sm.) tomato paste
1 lg. soup bone, salt and pepper
1 lg. onion, diced

MEATBALLS:

Bread crumbs
1 grated onion
Salt and pepper
3 lbs. lean ground chuck
3 eggs, beaten
Bread crumbs

Open all cans into large pot. Mix together. Add 3 cans water. Put in garlic salt, pepper, 3 tablespoons basil, soup bone. Simmer for several hours, mixing frequently.

Mix meat and ingredients with fried meatballs in light oil, set aside. Put diced onion in oil and fry onions until tender. Add drained onions to sauce. Remove soup bone, add meatballs. Simmer for 1 or 2 hours.