1 1/4 lb. extra lean ground beef
1 pkg. Italian sausage, mild or hot
2 links pepperoni
2 sm. cans Contadina tomato puree
2 sm. cans Contadina tomato paste
1 pkg. frozen chopped onions
1 can beef gravy (with or without mushrooms)
1 pkg. Italian bread crumbs
1 sm. bottle Bertolli light olive oil
1 egg
Italian seasoning
Garlic salt or powder
Oregano
Sage
Lawry's unsalted seasoning
Red pepper
Black pepper
Salt

Slice each sausage link into 3 pieces. Cut pepperoni into 1/4 inch slices. In large skillet, pour 4 tablespoons olive oil and add sausage, pepperoni, 3/4 cup onions, 2 sweeps of Italian seasonings, oregano and black pepper. Add 1 light sweep of red pepper and garlic salt. Cover and simmer on low while preparing meatballs.

In large mixing bowl, mix ground beef, 1 cup onions, 1 sweep of Italian seasoning, oregano, black pepper, Lawry's and dash of red pepper. Mix well. Add egg and 1 more sweep of spices and blend. Add 2 cups bread crumbs, mix. Form meatballs and brown in olive oil. When done, add to sausage and pepperoni.

SAUCE:

In mixing bowl, mix tomato puree, paste, gravy, 2 sweeps garlic, oregano, Italian seasoning, black pepper, 1 sweep sage, salt and red pepper. Pour into pot with meat and sausage and stir. Cover and simmer for 3 hours, stirring every hour and ladle off any grease that forms on top.