MEAT BALLS:

2 lbs. ground round
3 eggs
1/2 lg. Bermuda onion (chopped fine)
2 or 3 cloves garlic (chopped fine)
Salt and pepper to taste
Bread or cracker crumbs (holds mixture together)

Form meat balls small or medium in size. Brown in skillet, do not over cook.

SAUSAGE:

2 to 2 1/2 lbs. sweet Italian sausage

Cut into 4 inch pieces. Rinse in cold water. Brown in same skillet as meat balls.

SAUCE:

Using two 5 quart saucepans or one large kettle, bring 4 quarts of water to boil in each pan. Add meat balls and sausage to boiling water and cook for approximately 1/2 hour. Split meat equally between pans. (For added flavor you may also add one large browned, lean pork chop to each pot at this time.)

Add:

24 oz. Contadina or equiv. tomato paste
8 oz. sliced fresh mushrooms
2 tbsp. sugar
A couple sprigs fresh basil (or 1/2 tsp.)
1/2 tsp. dried oregano

Cook until thick; usually 3 or 4 hours. Cook slowly (simmer). Open lid. You can add one egg to each pot after it has thickened for additional richness.

Note: To develop flavor, cover and refrigerate overnight. Reheat another 1-2 hours the next day, prior to serving. Ladle sauce on top of spaghetti of your choice. Do not mix together. Top with grated Romano cheese.

Servings: This recipe will serve at least 8 adults. For smaller quantities simply cut meat requirements in half.