Thanks Aunt Pam! One of my favorites!


Meatballs
2 lb. ground chuck
1 lb. ground veal. Not absolutely necessary, but makes the meatballs more tender. If not using veal, use 3 pounds chuck.
3 to 4 Tablespoons parsley flakes
3/4 to 1 cup Progresso Italian Flavored bread crumbs
3/4 to 1 cup fresh bread crumbs
1 egg
1 Tablespoons Worcestershire sauce
1 tsp ground mustard
Add some onion powder, salt, pepper, Season-All, garlic powder
3/4 cup milk

Soak the bread slices in the milk, and add to all other ingredients. Mix well and shape into whatever size meatball you want. Brown meatballs in olive oil and drop into the simmering sauce. Continue to simmer until meatballs are tender.

Can also brown meatballs in oven at 400 for 5-10 minutes on each side.

Sauce
Diced onion (maybe 1/2 large onion) saute in olive oil
2-3 garlic cloves saute in olive oil
2 large cans crushed tomatoes
2 cans tomato sauce
1 can tomato puree
(you can also add 1 can tomato paste and water, or almost any combination of tomato "stuff" to make the desired amount to desired consistency)
Add oregano, a couple of bay leaves, and a "glug" or two of red wine
2 tsp italian seasoning
1 tsp sugar