1 lb. lean ground beef
1 lg. egg, beaten
1/4 c. bread crumbs
1 tbsp. Romano grated cheese
1 tbsp. minced fresh parsley
1 lg. clove garlic, minced fine
Salt and pepper to taste

Mix above ingredients until well blended. Form meatballs and place in baking pan with a little cooking oil. Bake at 375 degrees for 15 minutes.

In the meantime, in a large saucepan put Italian sausage, a large pork chop or country ribs (2 to 3), a little cooking oil, (1/2 tsp.) and 1/2 chopped onion. Cover pan and cook very slowly.

In a blender, blend very quickly, 1 large can Progresso Italian tomatoes with liquid. Pour into saucepan. Add to saucepan 1 large can Hunt's tomato sauce and one large can Hunts Tomato paste (mix tomato paste with one can water and blend well before adding to saucepan).

By now meatballs should be ready. Remove from oven and add to sauce. Put a little piece of pepperoni into sauce for flavor. Add 5 to 6 fresh basil leaves torn to sauce or 1 tsp. dried basil flakes.

Let sauce simmer very slowly for 2 to 3 hours. DO NOT ADD SALT UNTIL SAUCE IS COMPLETELY COOKED, AND THEN ADD IF NECESSARY.

If you want more sauce you can add a second small can of Progress tomatoes blended when you add other tomato ingredients.

Cook any type pasta you like, serve with sauce and meat on the side. Sprinkle with grated Romano cheese. Always have either Italian or Sour Dough bread to sop up the sauce.

A nice green salad or steamed crisp broccoli go well with this meal and of course red wine. Enjoy!