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olive oil
1 small onion
4 cloves garlic, minced
dry sweet basil
dry marjoram
1 small can tomato paste
1 quart tomato sauce
red wine
1 pint whole tomatoes, crushed

onion powder
garlic powder
red pepper (optional)
1/2 cup sugar (optional)

1 lb ground round or ground chuck
1/2 lb ground pork
1 1/2 cup Grated Parmesan cheese
2 cup fine dry bread crumbs
2 eggs
salt, pepper, onion powder, garlic powder, red pepper (optional)
3/4 cup milk

Put 2 Tbsp of olive oil in a heavy large pot. Finely chop up the
onion and add it to the pot. Saute until the onion becomes translucent.
Add the minced garlic and saute just until the garlic begins to
turn golden. Add 2 tablespoons crushed dried basil, 1 tablespoon
crushed dried marjoram and stir everything well. Saute for about
3-4 minutes. Add the can of tomato paste. Clean the can out with
the wine and add two cans of the wine. Stir well and add the whole
tomatoes. Season to taste and let cook for about 10 minutes. Add
the sauce, adjust the seasonings if you like. Reduce the heat to
simmer and let cook for about 1 hour.

Place all meatball ingredients, except the milk, in a large bowl
and mix well. If the mixture seems to be very sticky add 1/2 cup
milk and mix well again. Mix well. Form a small portion of the
meat mixture into a ball about 2" in diameter. Form the rest of
the meatballs in the same manner.

Either fry or bake the meatballs or broil. Cook them to a nice
crust on the outside. Drop the meatballs into the sauce and simmer
for one more hour. Add a little water to the sauce if it seems to
be thick.


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