1 (1 lb. 13 oz.) can tomato puree
1/2 (1 lb. 13 oz.) can water, if thick puree
2 cloves garlic
1 tsp. parsley, chopped fresh or dried
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. ground allspice
Salt to taste

Can also use 1 (1 pound) tomato sauce plus 1 can tomato paste and water according to size (2 1/2 cans).

Simmer 1/2 hour for plain sauce. 1 1/2 lb. chopped chuck or meat loaf combination 3/4 c. Italian style bread crumbs 1/4 c. water 1 egg 1/2 tsp. garlic powder 1 tsp. parsley, chopped 1/2 tsp. basil 1/2 tsp. oregano 1/2 tsp. allspice 1 tsp. salt

In a large non-reactive Dutch oven, brown sliced garlic cloves and sausage in a small amount of olive oil. Puncture sausage with fork to release fat. Drain. Add all ingredients for plain tomato sauce. Simmer.

Meantime, in large bowl, mix chopped meat and all ingredients in a large bowl. Moisten hands and roll into balls (at least 20), adding them carefully to simmering sauce.

After 15 minutes, stir occasionally. Simmer at least 1 1/2 hours or longer. Serve over cooked pasta.