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Nanna LaPorta's Duta' Dominiqua Sugu
(Grandma LaPorta's Every Sunday Sauce)

Sauce Ingredients:
1 large can, tomato puree (16oz)
1 large can, tomato paste (12oz or 2 small 6 oz)
1 large can, crushed tomatoes
Or
1 large can, tomato sauce (12 oz)
1 large onion (chopped)
2 cloves garlic
Basil to taste (approx 2 tbsp)
Salt & pepper to taste (approx 2 tbsp salt, 1 tbsp pepper)

Meatballs:
2 lb ground beef
2 cups, bread crumbs
1 large onion (optional, David likes his without, however, he's a stunada)
¼ - ½ cup, grated Romano cheese
Chopped parsley to taste (approx 2-3 tbsp)
2 eggs
Salt & pepper to taste (approx 2 tbsp salt, 1 tbsp pepper)
Dash of garlic powder

Pork & other meat:
Pork- Mom uses just about any pork product (except bacon or scrapple of course!)
Spare ribs (I like country style ribs better)
Pork butt
Thick chops
If you use pork butt, or another cut of pork with little bone in, cut pork into pieces about the size of my mother's fist (she's a small woman, you figure the right size!)
Also, if you don't have lots of meat with bone, use pork necks to further enrich the sauce . . . it is the bone and fat that gives the sauce the flavor.

Note: You can also use Chicken Seafood (Clams, shrimp, calamari squid for those who like David don't know Italian), etc. Veal Any meat you like the flavor of, just remember to use plenty of bone or fat

Mixing the Meatballs:
Smush (technical term) all ingredients in a large mixing bowl.
Roll into balls the size of golf balls.

Mixing the Sauce:
Pour all tomato sauce, paste and canned "stuff" into a large pot
Add one can of water for each can of "stuff"
Add other sauce ingredients (onions, garlic, basil, etc.)
Heat, stirring frequently until it comes to a boil (remember, don't boil it hard, and if you burn the sauce on the bottom of the pot, the entire sauce will be ruined . . . just pitch it out and start over. Trust me, I did this once and didn't throw it out . . . I should have!)
Add pork and allow it to come to a boil again.
Add meatballs

Cook slowly, about 2 ½ - 3 hours.
Stir occasionally, covered about ½ the time (the longer uncovered the thicker the sauce. David likes his sauce a little thicker than I do . . . 6 of one, ½ dozen another)
Skip grease off the top as it collects.
A good rule of thumb, when the grease stops coming to the top . . . the sauce is done.

The LaPorta secret ingredient!
(Please don't tell my Uncle Vinny I gave out this family secret.)
Once the sauce is done, add:
3 tbsp grated Romano cheese
2 tsp sugar

Cover sauce, let stand 30 minutes . . . Bon Appetite!