Meatballs And Gravy (Spaghetti Sauce) - cooking recipe

Ingredients

MEATBALLS
1 1/2 lbs lean ground beef
1 lb ground pork
1 cup seasoned bread crumbs
1 cup romano cheese, freshly grated
2 eggs
1/4 cup milk
1 teaspoon Lawry's Seasoned Salt
1 teaspoon basil
GRAVY
1 medium onion, chopped
1 tablespoon olive oil
5 garlic cloves, crushed
2 (6 ounce) cans tomato paste
1 cup water
2 (28 ounce) cans crushed tomatoes
3 (28 ounce) cans tomato puree
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
1 teaspoon sugar
1 tablespoon salt
3 pork bones (neckbones)

Preparation

Place ground beef, pork, bread crumbs, Romano cheese, eggs, milk, seasoned salt and basil into a large bowl.
Mix well with hands; shape into 24 balls.
Brown meatballs in pan, making sure to keep a thin layer of water on the bottom of the pan at all times to prevent burning.
While meatballs are cooking, start the gravy.
Brown onion lightly in olive oil in a large pot.
Add garlic and cook 1 or 2 minutes.(Do not burn.).
Add tomato paste and water.
Stir until tomato paste is thinned.
Add remaining ingredients and mix well.
Bring to a slow boil and reduce heat.
When meatballs are done, add to sauce.
Simmer, covered loosely, over low heat about 2 hours, stirring frequently to prevent burning.
If sauce is too thick water may be added.