In a large kettle or Dutch oven.

3 cans peeled tomatoes (1 lb. 12 oz. each, crushed)
2 tbsp. oregano
1 tbsp. basil
1 tbsp. parsley
1 sm. onion
1/4 tsp. dried crushed red pepper

While sauce is slowly cooking, brown all the meat in a large fry pan. Add oil if needed.

MEAT BALLS:

Italian sausage
County ribs or piece of pork butt
Chicken

By using a variety of meat, the better the sauce. Add the browned meat to the sauce. In the same fry pan, add 5 to 6 cloves garlic (minced or pressed), 16 ounces tomato paste, 16 ounces water. Simmer until well blended. Add to sauce and cook slowly until meat is done.