Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x -----------sauce------------
3/4 c Chopped onion
2 x Cloves garlic, minced
2 tb Olive oil
1/3 c Minced parsley
1 ts Dried basil, crumbled
28 oz Crushed tomatoes
6 oz Tomatoe paste
1/2 c Chicken stock
1/4 c Dry red wine
2 tb Sugar
2 tb Freshly grated romano
1/2 ts Salt
1/2 ts Oregano, crumbled
1 x ---------meatballs----------
2 ea Slices bread, soaked
1 lb Ground chuck
2 ea Large eggs, beaten lightly
1/2 c Freshly grated romano
1 ea Clove garlic, minced
3 tb Minced parsley
1 ts Dried oregano
1/2 ts Salt
1 x Ground black pepper
1/4 c Olive oil

SAUCE: In a heavy saucepan cook the onion and the garlic in the oil
over low heat, stirring, for 2 minutes, add the parsley, the basil,
the tomatoes, the tomato paste, the stock, the wine, the sugar, the
romano, the salt and the oregano, and simmer the sauce, stirring
occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the
bread, squeezed, the chuck, the eggs, the romano, the parsley, the
garlic, the oregano, the salt, and the pepper and form the mixture
into 10 meatballs. In a large skillet brown the meatballs in the oil
over high heat, turning them often. Transfer the meatballs to the
sauce with a slotted spoon and simmer the mixture, stirring
occasionally, for 30 minutes. The dish improves in flavour if it is
cooled and chilled, covered, overnight or up to 2 days.

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