Ingredients
2 cans San Marsano tomatoes
2 cans tomato paste (Italian brand)
Basil
Tarragon or mint
Chopped garlic _finely
Salt and pepper
2 lbs. beef
2 lbs. pork
2 Eggs
Romano cheese
Breadcrumbs
Chopped Garlic and three whole cloves
Salt and Pepper
Olive oil
MEATBALLS
2 lbs. sweet Italian sausage- cut in hal
Preparation
SAUCE Cut up tomatoes and throw into large pot and let simmer while you make the meatballs. MEATBALLS Mix all of the above (except sausage and whole cloves of garlic) together until it feels like it will hold when frying. (Add enough cheese to be able to smell it when you hold the mixture to your nose. About the same amount of bread crumbs)
Form mixture into round balls and set on a plate. Fry the 3 whole cloves in olive oil until they are dark and can be smashed easily. Remove the garlic. Add the balls a few at a time (they should have room enough to turn them). Fry, turning so that all sides are dark (almost black) brown. Remove when each one is done (they should feel hard when you press gently with a wooden spoon) and set on a plate. When all are done, fry the sausage and remove to plate.
Add one can of tomato paste to frying pan and stir to incorporate the oil. Add to simmering tomatoes along with second can of paste, basil tarragon (or mint), garlic. Stir until paste dissolves. Add meatballs and sausages. Stir gently and add wine. Salt and pepper to taste.
Bring to a boil, then lower heat to simmer. Cover partially. Let simmer for 2 hours stirring occasionally making sure it does not stick to bottom of pot. (it could burn - not good!)
