Note: My grandmother immigrated from Italy in 1920, this is the recipe she brought with her, and according to my mother, it has not been changed except canned tomatoes are now used instead of fresh. The recipe is extremly easy and every one we have shared it with has loved it.

Please read entire recipe - meatballs are not added at the beginning.

Sauce:

• 2 - 28 ounce cans whole tomatoes
• 2 - 12 ounce cans tomato paste
• 6 cloves garlic
• 1 tblsp. plus 1 tsp. sweet basil
• 2 tsp. salt
• 2 tsp. oregano
• 1/2 tsp. red pepper

Meatballs:

• 2 lbs. lean ground beef
• 1 egg
• 3/4 cup dried bread crumbs
• 1/2 cup parmasean cheese
• 1/4 cup milk
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. pepper
• 1 tblsp. sweet basil

Mix all ingredients together. Form in to balls a little smaller than golf balls and place in sauce (no browning needed). Simmer for another 1 1/2 to two hours until desired consistency of sauce is achieved.

Taste test one hour after meatballs have been added to adjust spices to your liking. Serves 10.

This sauce is also used for lasagna, instead of forming meatballs, crumble meat mixture into sauce and cook as directed.

Deb Masanz