2 lbs. ground beef, 85% lean
2 eggs
1 c. seasoned bread crumbs
3/4 c. grated Parmesan or Romano cheese
1 (2 lb. 3 oz.) can Italian plum tomatoes
1 (6-7 oz.) can Italian tomato paste
1 (8 oz.) can tomato sauce
Olive oil
1/2 onion, diced
Oregano
Salt

In large mixing bowl, mix the ground beef, eggs, bread crumbs, Parmesan cheese and sprinkle of oregano. Form into meatballs. Brown the meatballs in 4 tablespoons olive oil in a large frying pan. When browned, let cool.

Meanwhile, prepare sauce. Brown the diced onion in a small amount of olive oil in a large pot. Put the tomatoes in blender for just a few seconds so there are still chunks of tomato. Pour into the large pot with the browned onion, and simmer for 1/2 hour, stirring often. After the half hour, add 1 can tomato paste, 1 can of tomato sauce, and 1 cup of water. Stir well and simmer 10 minutes.

Add the cooled meatballs. Also add salt and oregano to taste. Simmer for about 1 hour, stirring frequently to avoid burning of meat and sauce. If sauce becomes too thick, just add water. Makes approximately 30 medium-sized meatballs, and enough sauce for a pound of pasta.