1 (28 oz.) can plum tomatoes
1 (28 oz.) can tomato puree
1 (12 oz.) can tomato paste
1 (8 oz.) can tomato sauce
3 c. water
1 1/2 tsp. or less salt
1 1/2 tsp. basil
3/4 tsp. oregano
5 extra lean pork chops
2 lbs. pasta
Crushed red pepper (optional)
2 lbs. extra lean ground round or veal
Fresh ground pepper and garlic powder to taste
1 c. dry bread crumbs
1/2 c. egg substitute
1/2 c. skim milk
1/2 c. chopped fresh parsley

SAUCE: Puree tomatoes in blender; pour into stock pot. Add water, salt, basil, oregano. Stir and bring to boil; reduce heat. Remove all fat from pork chops; brown on both sides using Teflon skillet. Add to sauce. Cover and simmer over low heat 1/2 hour.

MEATBALLS: Sprinkle ground meat with black pepper and garlic powder; add bread crumbs, egg, milk and parsley. Knead; add additional milk for moisture, if needed. Form meat into 32 very firm meatballs. Add meatballs to sauce. Cover and simmer over low heat for 2 to 2 1/2 hours. Serve over pasta. Serves 8 to 10.