Ingredients

Meatballs 1 lb (500 g) lean ground pork 1 lb (500 g) lean ground beef or veal 1 lb (500 g) lean ground chicken or turkey 1 egg 1 cup (250 mL) fresh Italian or French bread crumbs 1/2 cup (125 mL) water 1/2 cup (125 mL) grated Parmesan or Romano cheese 2 tsp (10 mL) dried oregano 2 tbsp (25 mL) finely chopped fresh basil 1 tsp (5 mL) salt 1/2 tsp (2 mL) freshly ground black pepper Sauce 2 tbsp (25 mL) olive oil 4 large garlic cloves, minced 2 28 oz (796 mL) cans crushed or diced tomatoes 1 large bay leaf 1 tsp (5 mL) dried leaf oregano 1 tsp (5 mL) granulated sugar 1/2 tsp (2 mL) salt 1/2 cup (125 mL) chopped fresh basil 1/4 cup (50 mL) finely grated Parmesan or Romano cheese 1/2 tsp (2 mL) freshly ground black pepper

Description

These Are North American-style Tender Meatballs In A Thick Tomato Sauce That Italian Families Often Call 'gravy'. The Sauce Is Robust And Full Of Flavour From Three Kinds Of Meat. Serve Over Spaghetti Or Toss With Rigatoni Or, Best Of All, Tuck Meatballs

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