3 lbs. ground chuck
¾ cups Italian bread crumbs
1 cup Parmagiano cheese
1 medium onion
3-4 gloves of fresh garlic
Fresh or dried parsley
4 large cans of tomato sauce
2 Tablespoons sugar
In a bowl put the ground chuck, 2 crushed garlic, minced onion, 1/3 cups of the Parmagiano cheese, 2 tablespoons parsley and bread crumbs. Mix around, then beat 2 eggs and add 2 Tablespoons of water to the meat mixture.
In a big pot on the stove put 3 tablespoons olive oil and add the rest of the minced onion and crushed garlic and sauté approximately 5 minutes. (Do not allow garlic to brown.)
Add 4 cans of tomato sauce one at a time and mix.
Form the meat mixture into meatballs and drop individually into the sauce.
Allow the meatballs and sauce to simmer slowly for 3 to 4 hours. Add the sugar and ½ cups of Parmagiano cheese.
Serve over spaghetti or penne.
Thanks to Mary Derence for this recipe.