I learned this one from my Sicilian grandmother:

Grandma's Meatballs & Tomato sauce

MEATBALLS:

1 lb. ground beef (or turkey, you CAN'T tell the difference)
three cloves of garlic, crushed
3-4 tbs. parsley
1 egg
2 slices bread, dipped in water and squeezed out
1/4 cup grated Romano cheese
salt & pepper to taste

Mix the ingredients well, and roll into balls. If they don't hold
together, add a little bit of bread crumbs until they do. Fry in
olive oil (or broil) until nicely browned. Add to the sauce, below.

SAUCE:

2-3 cloves garlic, chopped
2-3 tbs. olive oil
1 can (8 oz.) tomato sauce
1 can (1 lb., 12 oz.) whole tomatoes in sauce or puree (if you can
get Italian plum tomatoes, like Tuttarossa brand, they're the best,
otherwise Redpack or Hunts makes a good substitute)
3-4 tbs. dried basil, or 6-7 leaves of fresh. (Hint, I buy fresh
basil when it's available in the supermarket, pull the leaves off,
pack them into a ziplock and freeze them. Then when I want fresh
basil I just throw the frozen leaves into whatever I'm cooking)
Salt & pepper (very little salt, lots of fresh ground pepper)

Chop the tomatoes by hand or throw them into a blender (depending on
if you like your sauce chunky or smooth). Set aside.

Saute the garlic in the oil until golden, add the tomatoes and
sauce, then everything else. Bring to a boil, and lower to a
simmer. This can be cooked for about 30-40 minutes and served as
is. After you add meatballs, cover the pan for about 20 minutes
(this makes them puff up), and then uncover the pan and simmer
another 40 minutes to be sure they're cooked thoroughly.


A tip on pasta cooking: Make sure the water is boiling vigorously
before you put the pasta in. You want it to "dance" in the water,
not just lie there. Once you put it in, stir it well until it comes
back to the boil - you don't want it to stick to the bottom of the
pan or stick together. Always add a little salt to the water -
don't add oil, it prevents the sauce from sticking to the pasta
later. I always test for doneness at least a minute or two before
what the box recommends - it seems to me that they want you to cook
it to death, and you want a little bit of bite to it.
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