2 lbs. ground beef
1/4 c. Romano cheese
1/4 c. bread crumbs-seasoned Italian
Pepper
1/2 tsp. basil

Put oil in palm of hands to roll meat balls; refrigerate them. Remove from refrigerator about 1 hour before putting them in the sauce.

SAUCE:

1 can tomato paste (12 oz.) fill twice with water
1 lg. can tomato puree (fill can once with hot water)
1 tsp. basil
4 tsp. salt
3/4 c. sugar
1 bay leaf
1 tsp. black pepper
2 cloves crushed garlic
1/4 c. olive oil

Cook garlic in oil in large pot. Add paste, puree and cook over low heat 1/2 hour. Add the water and all other ingredients; cook on low heat 3 hours uncovered, stirring often.

About 45 minutes before sauce is done, turn heat up high and add the meat balls, uncooked. As soon as it comes to a boil turn it back down and simmer for 45 minutes.