1 box of Prego Italian seasoned bread crumbs
1/2 c. grated Parmesan cheese
1 tsp. basil
1 tsp. oregano
1 tsp. parsley
Dash of salt & pepper
1 tsp. garlic powder

Put all of these items into plastic container and keep for 2 weeks or longer. Can also be used at any time for a meat coating, or meat loaf mixer, etc. The longer you keep it the better it gets - ferments.

1 lb. hamburger
1/2 c. crumbs
2 eggs

Make into meatballs, fry them in OLIVE OIL.

MAKE SAUCE:

1 can tomato sauce
3 cans tomato paste
1 can whole tomatoes
1/2 med. onion
5 cloves fresh garlic, fried in olive oil

Saute onion and cloves of fresh garlic and add tomato paste and continue to saute for 3 to 4 minutes. Add the tomato sauce and whole tomatoes and saute for minute or so. Add water to paste cans and fill 6 times, boil sauce. Add 1 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon each of oregano, parsley and basil.

Add meatballs to sauce and cook for at least 2 hours. Longer makes the sauce richer. You can also add Italian sausage or chicken to sauce.