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Mom's Tomato Meat Sauce and Meatballs

Categories: Pasta|Italian|Viviano Family Recipes|Import
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Source: Grandma Viviano via Pauline Viviano

¼ cup	olive oil
2	onions, chopped
2 cloves	garlic, chopped
2 pounds	ground beef, (chuck or a more lean cut)
1 large can (28-ounces)	peeled tomatoes
1 large can (28-ounces)	tomato purée
1 or 2 small cans	tomato paste
3 large cans (28-ounce size)	water
2 pounds	Italian sausage
meatballs (recipes follows)
2	pork steaks
1 tablespoon	salt
1 tablespoon	sugar
1 teaspoon	pepper
1 teaspoon	basil
few	dried mushrooms
In olive oil sauté the onions and garlic. Add meat and brown. Into a large saucepot strain the can of peeled tomatoes through a colander. Press tomatoes until only pulp is left. Throw out that pulp. Add tomato purée, tomato paste, and water. Let this mixture come to a boil. Bring to a boil. Add this to the boiling mixture the sautéed beef mixture and stir hard for 5 minutes. Watch carefully to see to it that this doesn't burn (it has a propensity to do so at this time). Brown sausage, meatballs, and pork steaks. After 5-minute hard boil, add sausage, meatballs, and pork steaks; put on simmer for 4 hours. After sauce has simmered 4 hours, skim off grease on top. (If sauce is too thin let boil hard watching carefully so that it won't burn; if too thick add water)
	MEAT BALLS
2 pounds	ground beef
handfull	bread crumbs
1 or 2	eggs
about 1 teaspoon	salt
about 1 teaspoon	pepper
handfull	romano cheese

Mix together and very gently form into balls, (if packed hard they will be like lead bullets). Brown in olive oil and add to sauce.

This is my version. From Pauline Viviano.

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