2 lbs. lean ground beef
1 lb. pork, ground (Boston butt)
3 or 4 eggs
3/4 c. bread crumbs, hard
3/4 c. cracker crumbs
Salt
Black and red pepper
1/4 c. catsup
1 lg. onion, chopped
Bunch parsley
Chopped garlic
Italian grated cheese
Olive oil

Mix beef and pork thoroughly. Add eggs and mix. Add bread crumbs, cracker crumbs, salt, black pepper and red pepper to taste. Mix chopped onion, garlic and parsley into meat mixture. Add catsup and about 1/2 cup grated cheese. Mix and roll meat into medium sized balls. Brown in olive oil in skillet and set aside.

ITALIAN SPAGHETTI SAUCE:

Lg. bunch parsley, chopped
3 med. onions, chopped
3 or 4 cloves garlic, chopped
Lg. can tomato juice
1 family sized can tomato sauce
1/2 c. olive oil or 1 stick butter
1 pkg. dried mushrooms
Salt
Black and red pepper
Romano or Parmesan grated cheese
Oregano, bay leaf and Italian seasoning
1 can tomatoes

Brown chopped onions, garlic and parsley in same skillet that meatballs were browned. After thoroughly browned, put into heavy pot. Add tomato sauce and juice. Cook gravy fast for 1 hour before adding meat balls. While cooking sauce, add salt, black pepper and red pepper. Add mushrooms which have been washed in cold water and soaked for 20 minutes in 1 cup cold water. After sauce has cooked fast for 1 hour, turn down and simmer for 3 hours or more. Stir sauce occasionally when cooking. About 15 minutes before serving, add 1/2 cup grated cheese and let cook. Serve over cooked spaghetti.