Tomato Sauce- Neapolitan style

1 large can of diced tomatoes

2 large cans of whole plum tomatoes, hand crush or put in the blender and puree

1 small can of tomato paste

1 chunk of a medium onion

1 small chunk of green pepper

1 tbsp of kosher salt

1-2 teaspoons fresh ground pepper

2 or so teaspoons of dried oregano

1 tablespoon fresh chopped basil

1/2 bunch chopped fresh parsley

4-5 cloves garlic, chopped

1 tsp of sugar

Add all to a large pot and simmer for 1 hour unless adding in meat, otherwise simmer at least two-three hours. Stir often to prevent burning or sticking. I browned a pound of pork short ribs and added those. (Measurements are approximate as I usually go by sight and taste)

Meatballs

2 lbs. ground beef, can be chuck or sirloin

1 lb. ground pork

3 cloves garlic, minced

1/2 onion, diced fine

1 1/2 cups breadcrumbs (1/2 – 3/4 cup per pound of meat)

4-5 eggs (usually 1-2 per pound of meat)

2 tsp dried oregano, basil and parsley (can use fresh but increase to 1 tbsp each)

4 tbsp grated Parmesan cheese

2 tsp salt

2 tsp fresh ground pepper

Roll into egg sized balls and brown in bacon grease (or olive oil) or bake at 350 for 25 min. or until browned. Add to sauce and simmer for at least 1-2 hours. (Measurements are approximate as I usually go by sight and taste)