2 lbs. ground round
1 egg
2 tbsp. Parmesan cheese
1 c. seasoned bread crumbs
1/2 c. milk
4 celery stalks
1 lg. onion (about one cup)
1 clove garlic, crushed
1 lg. can peeled Italian tomatoes, chopped
1 lg. can tomato paste
4 to 6 sweet basil leaves or 1 tsp. dry
1/2 tsp. oregano
1 c. dry red wine
2 c. water
1 tsp. sugar
Pinch of baking soda
Olive oil

Puree onion, garlic and celery in blender. Divide in half. Saute one half in small amount of olive oil in large kettle or Dutch oven. Add tomatoes, wine, water, basil, oregano, salt and pepper. Mix well. Bring to a boil. Reduce heat, add soda and sugar. Continue to cook over low heat.

Mix ground meat, bread crumbs, cheese, milk, egg, and remainder of pureed onion/celery mixture. Season to taste with salt and pepper. Shape into balls and brown in small amount of olive oil. Gently transfer meatballs to kettle of sauce and cook 3 to 4 hours on very low heat. Serve over pasta of your choice.