SAUCE:

diced fresh tomatoes
several cloves, diced fresh garlic
1 large pinch of fresh dried oregano
1 large pinch of fresh dried marjoram
1/2 cup red wine
salt and pepper, to taste

Fill a large (3 to 4-quart) pan with diced fresh tomatoes. Boil over medium heat for 1 1/2 to 2 hours. Then add garlic, oregano, marjoram, red wine. Salt and pepper, to taste.

MEATBALLS:

1 1/2 lb. ground beef
2 to 3 eggs
grated cheese, Romano or Parmesan (1/8 cup) (fresh is better)
Italian seasoned bread crumbs (1/8 to 1/4 cup)
2 fresh cloves garlic
1/2 fresh onion, diced
1 small pinch fresh dried oregano
1 small pinch fresh dried marjoram
salt and pepper, to taste

Mix all ingredients together by hand. Roll into balls slightly larger than golf balls. Fry in large frying pan over medium high heat (frying pan should have thin layer of olive oil). Turn meatballs occasionally so entire surface is crusty. Remove from pan.

Serve meatballs and sauce over cooked noodles.