My husband calls this "meatballs and gravy," even though it's a tomato sauce. I got this from my husband's aunt, who is from Italy. I make this all the time, and it's a big hit. Cooking the meatballs for the 2 1/2 hours in the sauce results in a very tender meatball. As is typical of most old world recipes, all spices are "to taste." With 3 pounds of ground meat, I usually end up with 35-38 meatballs. Enjoy!