: To a large saucepan, add 2 large (31 oz.) cans pureed tomatoes, a small can of tomato paste, garlic to your taste (I will usually add 4 to 5 cloves at the beginning of cooking then bang it up with a couple more at the end of cooking), 1 T. each garlic and onion powder, 3 T. Italian seasoning, 1 t. crushed red pepper flakes, 1 t. salt and begin cooking on medium- to medium- low heat. Sometimes I add a diced onion if I’m feeling sassy. I usually like to grind up the spices and garlic in the blender but it’s not entirely necessary.

Puree in a blender or food processor : 1 C. milk, 1 egg, 1 T. fennel, ½ t. (or more if you like them spicy) crushed red pepper flakes, ½ t. black pepper, 1 T. both garlic and onion power, 2 or more cloves fresh garlic, 1 T. beef base or bullion

In a large mixing bowl combine just over a pound each of ground beef and ground pork, typically I look for about a pound and a quarter of each.

Add 1 C. seasoned bread crumbs, ½ C. Parmesan (I use the cheap stuff for this and it does just fine) and 3 T. dried onion flakes

Add the liquid from the blender and moosh everything up really nicely with your hands. I have used a stand mixer for this in the past and found it makes the meatballs really tough so…hands it is. At this point if you’d like, you can put half in the freezer for a different night because it freezes very well at

Form meatballs to your liking. I make mine relatively large because the kids find it hilarious. That does take longer to cook of course but that also gives the sauce a lot of flavor.

Put the lid on and cook for approximately an hour to an hour and a half turning once or twice so all sides get the sauce. If your concerned about them being done, cut one open and check the middle. .

Serve with pasta.