This recipe will really get your baby dancing.
The following ingredients will make enough Tomato Sauce and approximately 35 mearballs.
I normally make this amount and freeze most of it
for use at a later time.
The Tomato Sauce and meat will freeze for months.   You can
store it in several containers
with just enough for a meal for your family in each one.
YOU CAN CUT THE RECIPE IN HALF AND NOT LOSE THE FLAVOR IF YOU DON'T WANT TO MAKE THIS MUCH SAUCE.
I usually prepare the meat for the night before I make the Tomato Sauce.  (The process will make the next day not seem as long.)
For this first step you will need the following:
- Pepperoni -(usually use one large pepperoni - 14")
- Six boneless Pork Chops - 3/4 inch thick
- 3.5 lb of Ground Beef
- 3.5 lb Ground Pork
Before adding any ingredients to the meat
Mix the following ingredients into the meat:
(I recommend splitting these ingredients in half
- Place 6 slices of white bread in warm water(in a small bowl).
- 3.5 lb. ground round
- 3.5 lb. ground pork
- Squeeze water from bread.
- Tear bread into small pieces.
- Add to meat mixture.
- MIX THOROUGHLY.
preparing the meatballs in two batches,
as they are easier to handle).
- 1/2 cup (+) parsley flakes
- 1/2 cup (+) basil
- 1 1/2 cups seasoned bread crumbs
- 1 1/2 cups Parmesan cheese
- 5 - 6 extra large eggs
- 1 1/2 tbsp. granulated garlic powder
USE YOUR HANDS. DON'T BE SHY.
- Place Crisco or light cooking oil (seasoned slightly with olive oil) in electric skillet.
- Moisten clean hands with water.
- Roll mixture in hands, making meatballs about the size of golf balls.
- Brown the pork chops and the meat balls on all sides.
- Drain meatballs on paper towels.
Let's prepare the Italian Nectar of the Gods
You are now ready to make the Tomato Sauce - which can be started the next morning.
Use a 20 quart pot. If you don't have one - mix theTomato sauce in the biggest pot you have then transfer part of the sauce to another pot. You could use 2 - 12 quart pots.
I also use Hunts Tomato Sauce and Paste when I am cooking
- Open: 14 (15 oz) cans of Tomato Sauce
- 3 (12 oz) cans of Tomato Paste
- Coat bottom of large (16 or 20 quart) pot generously (1/4 cup) with olive oil.
- Crush and chop 5 cloves of garlic and add to oil.
- Brown garlic.
Mixing The Sauce
- Allow oil to cool.
- Add tomato sauce and tomato paste to garlic and oil.
- Fill each tomato sauce and tomato paste can 3/4 full with water.
- Add this water to the sauce.
- Add 25-30 oz of Chianti* or a fairly good red wine  (fill one or two tomato sauce can with Chianti)
Before adding the spices - place the pot of the stove and turn the heat up to med-high.
As the sauce heats up - stir frequently until the tomato paste dissolves.  (Once the paste has blended into the tomato sauce then add the spices
- Add the following spices, rubbing them in your palm to release their fragrance:
- 1/4 c. oregano
- 1/4 c. rosemary
- 1/4 c. basil
- 4 bay leaves
- 1/4 tsp (+) red pepper flakes
Add the meatballs and pork to the sauce and while sauce is cooking, slice pepperoni into one inch pieces
and place in tomato sauce
- Cook at medium heat until mixture is hot.
- Reduce heat to low and stir occasionally.
Allow to cook for atleast five to six hours - with all the meat in it.
- Do not remove from the heat until the air bubbles
leave a "moon crater" on the top of the sauce.
Be sure and check the pork chops!
If they begin to break apart - remove them from the sauce.
Put the pork chops back in the sauce to warm them up before serving your
*Any good Red Wine will work