Ingredients for Meatballs:
8 oz. 85% lean ground beef
8 oz. ground pork
8 oz. groun veal
4 thick slices of Italian bread, cubed
2 eggs, lightly beaten
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, minced
2 cloves fresh garlic, minced
1 small onion, diced
1/2 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

Mix all ingredients together in a large bowl. Form into meatballs and either fry in a saucepan in ½ inch of olive oil until browned on both sides; or bake on a lightly greased baking sheet at 400 degrees for 20-30 minutes until browned (lower fat version).

Ingredients for Sauce:
2 28-oz. cans of Cento San Marzano plum tomatoes
1 6-oz. can of Cento tomato paste
10 cloves of garlic, sliced or minced
8-10 basil leaves, sliced
2 tablespoons of olive oil

Saute garlic in olive in a large pot until tender, but not browned, for a couple of minutes; then add basil. Process plum tomatoes in a food processor until pureed and add to garlic and basil mixture and simmer for half an hour. Add cooked meatballs and simmer for another 30 minutes. Serve over your favorite cooked pasta.