Grandma Sciarillo's Meat Sauce

This is my great-grandma's meat sauce. She had been making it since
the 1920s and my family has been making it ever since. My grandma
wrote it down around 1960. I had to scan the fragile 50-yr old paper
in my scanner to preserve the original notes on making it. Obviously,
filtered water, fresh garlic, and high-quality ingredients make a
better meat sauce for your spaghetti and your meatball subs.

Meatballs
1 lb ground beef (I use the 20% fat stuff)
1 lb pork sausage (I used Farmer John's Pork Sausage - 1 lb package)
8 oz Bread Crumbs - Italian Style package is best
2 eggs
4 crushed garlic cloves (I use a garlic press with fresh cloves)
1 tsp Hot Pepper Flakes
1 TBSP Dried Oregano

Sauce
2 6oz cans tomato paste + 32 oz water
3 28oz cans Crushed Tomato in Puree + 56oz water
3 TBSP dried Italian Seasoning Mix
2 TBSP salt
Pepper
8 crushed garlic cloves (I use a garlic press with fresh cloves)

Other
Olive Oil & + 4 chopped garlic cloves & 1 diced onion + 1 TBSP Salt
8 pork sausages (I prefer Hot&Spicy Italian Sausages)
1 10-quart stainless-steel pot

Mix the meatball ingredients, then roll out the meatballs. Video on
construction of meatballs: http://video.about.com/italianfood/H...-Meatballs.htm.
Concentrate on the part where he rolls out the meatballs with his
hands. His recipe won't make good meatballs for spaghetti - not
enough fat, so not enough meat flavor to the sauce.

Gently Saute the oil/garlic/onions/salt on low heat for 10 minutes.
Remove the garlic/onion from the oil with a slotted spoon, then use
that oil to brown the meatballs and sausages on med heat. You want it
brown/caramelized, not burnt on the outside of the meat stuff. Set
the meat aside. It will take 3 batches to brown everything in your 10-
quart pot.

In the same pot, drop in the 2 cans of tomato paste and the 32oz of
water. Boil on med for 20-30 minutes, up to 45 min if you have the
time. Use a spoon to get all the crusty bits off the bottom of the
pot (that is all flavor!) as you boil.

Next, add the 3 cans of puree and 2 cans of water. Bring to a boil,
then add in the meatballs and sausages, garlic, dried seasoning, salt
and pepper. Boil with the lid askew over the pot for an hour on med-
low heat. That is about it. Pull out the meatballs and sausage, pour
the sauce into some large jars, and you got meat sauce and meat for
2-3 nights for 4 people.

Suggested Servings: make meatball subs with garlic bread and cheese
one night, and spaghetti another night.