3 tbsp. oil
1 lb. beef
1-2 pieces pork
1 med. onion, chopped
1-2 tbsp. minced garlic
1 lg. can tomatoes
2 sm. cans tomato sauce
1 1/2 tsp. salt
1-2 tbsp. parsley (fresh)
1 tsp. oregano
1 1/2 c. water
Bay leaf
1 lg. can puree
1/2 tsp. black pepper

Brown meat in garlic, onion and oil and in large pan. While browning, put can of tomatoes, pepper, salt, parsley, oregano in blender and blend until well blended. When meat is brown pout into pan, add puree sauce and water. Bring to boil, then cook on medium heat for about 2 hours. Add meat balls and cook one more hour. Optional: Italian sausage (link) may be browned in oven and added with meatballs. (I have also added venison meat.)

MAMA QUERCIA'S MEATBALLS:

1 lb. ground beef
2-4 minced garlic (fresh)
1/2 tsp. black pepper
2 eggs
1-2 tbsp. chopped parsley (fresh)
1 tsp. salt
1 c. bread crumbs
1/2 - 1 c. Romano cheese (fresh)

Mix all togehter and make balls. Place on cookie sheet and bake 30 minutes at 350 degrees.