Meatballs and Gravy (Spaghetti Sauce)

We used to have this every Wednesday. This is essentially my grandma's recipe, I just add more cheese to the meatballs than she did. Sometimes I leave the neckbones out and add some Italian sausage.

• Ready In: 3 hrs
• Serves: 12

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)

Directions

1. Place ground beef, pork, bread crumbs, Romano cheese, eggs, milk, seasoned salt and basil into a large bowl.
2. Mix well with hands; shape into 24 balls.
3. 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.
4. While meatballs are cooking, start the gravy.
5. Brown onion lightly in olive oil in a large pot.
6. Add garlic and cook 1 or 2 minutes.(Do not burn.).
7. Add tomato paste and water.
8. Stir until tomato paste is thinned.
9. Add remaining ingredients and mix well.
10. Bring to a slow boil and reduce heat.
11. When meatballs are done, add to sauce.
12. Simmer, covered loosely, over low heat about 2 hours, stirring frequently to prevent burning.
13. If sauce is too thick water may be added.