Jimmy Psaradelis' Pasta Sauce

The Sauce:

Cup Olive Oil
6 Cloves Garlic (sliced not crushed)
2 Large Cans Tomato Sauce
3 Med. Cans Tomato Paste
1 Tsp. Sweet Basil
1 Tsp. Oregano
1 Tsp. Black Pepper
1 Large Onion (chopped)
optional Salt (as required)
Tsp. Crushed Red Pepper (not too much or youa be sorry!)

Lightly brown the garlic and onion in the oil (don't over-brown the garlic or you'll be even sorry-er). Add the tomato paste to the oil and stir until well mixed. Add the tomato sauce and mix well. Now, add 3 cans of water (equal to the amount of tomato paste). Add the spices and stir some more. Bring to a slow boil and simmer for 24 hours. Be sure it doesn't burn on the bottom!

Note: It may seem that the amounts of spices are inadequate for the amount of sauce, but after cooking for the entire 24 hours, that little bit will yield a LOT of flavor. (Please note, if you are on the other side of the Atlantic, it will yield flavour.)

The Meat Balls:

2 Lbs. Lean Ground Beef
Cup (Progresso) Bread Crumbs
Cup Grated Romano Cheese
3 Eggs

Mix all of the above together well and form into meatballs about 1 inches in diameter. Brown the meatballs in olive oil, drain well and add to sauce as its cooking. By the time the sauce is done the meatballs will be so flavorful you'll need someone handy to revive you after you eat one!

Another Note: Since we're all counting calories every now and then, occasionally skim the fat off the sauce as it cooks. No matter how lean the ground beef, there will be plenty to skim.

For variety, instead of meatballs, try Italian sausage or beef ribs (Wow!).