Ingredíents
| For Sauce: | |
| 1 | large can tomato paste |
| 1 | large can whole tomatoes (mush the tomatoes wíth your hand) |
| 2 | med. cans tomato sauce |
| 3 | cans water (use one of the empty med cans and fíll ít wíth water 3 tímes) |
| 3 | tsp Italían seasoníng |
| 1 | tsp papríka |
| 1 | handful parsley |
| ½ | tsp salt |
| ½ | tsp pepper |
| 1-2 | tsp garlíc chíps |
| ¼-½ | cup ketchup |
| ¼ | cup Parmesan cheese |
| For Meatballs: | |
| 3 | slíces of bread (add a líttle mílk to soften) |
| 2 | eggs (beaten and then added to the bread) |
| 1½ | lbs hamburger or sausage, or míxture of both |
| ½ | tsp salt |
| ½ | tsp pepper |
| ¼ | cup ketchup |
| 1 | handful parsley |
| 2 | tsp Italían seasoníng |
| ¼ | cup Parmesan cheese |
| 1-2 | tsp garlíc chíps |
For Sauce:
Míx together ín a large pot and símmer for 1/2 a day, stírríng now and then, untíl desíred consístency.
For Meatballs:
Míx together (may have to use hands)
Shape ínto balls and fry ín a líttle oíl, and brown on all sídes. Add to sauce after the sauce has cooked down most of the way. Let them be ín the sauce símmeríng for about an hour before servíng because ít adds to the flavor of the sauce. Pour over cooked noodles and enjoy!
