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Meatball Sauce

2 lbs each ground lean beef, veal and pork
4 cups fine dry bread crumbs
2 tsp salt
2 tsp pepper
1 tbsp fresh oregano
2 tbsp fresh parsley
2 tsp ginger
3 cloves crushed garlic
4 tbsp olive oil
4 extra large eggs

Mix everything together til well incorporated. Shape into balls
and allow to rest refrigerated about half an hour. I usually use
this time to let the oven preheat to 350F. Place meatballs in oven
and bake for 30 minutes turning once. Makes approximately 30 2-inch
balls, you can make them smaller or bigger.


For Sauce:

4 - 19 oz cans diced tomatoes
4 - 750 ml bottles tomato puree
4 - 28 oz cans plum tomatoes, broken up
3 litres water

In the bottom of a LARGE stock pot, heat 2 tbsp olive oil til smoky.
Add tomatoes and bring to a boil, add water, combine well. Allow
to come back to a boil and cook for 30 minutes. Add:

2 tbsp salt
2 tbsp pepper
1/2 cup fresh basil
1/2 cup fresh oregano
1/2 cup fresh parsley
4 - 5 cloves crushed garlic
1 fresh hot chili pepper slit but not in pieces (optional)

Allow to simmer over medium heat 30 minutes more.

Add meatballs and reduce heat to low. At this point, if you're not
adding any other meat, it can be left to simmer for 4 hours or
more. If you are adding things like ribs or sausage (always brown
your meat first), I would add it past the halfway mark, otherwise,
you'll never fish them out of the sauce. They'll just fall apart
on you. The longer the sauce simmers, the thicker it will become.
I have found that the ideal thickness for us is a 5 hour simmer,
so I usually let it go thru the night getting up once or twice to
stir it and then turning it off around 5:00.

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