• 1 lb+ hamburg
• 1 egg
• milk
• garlic
• oregano
• basil
• fennel seeds
• seasoned bread crumbs
• tomato sauce (15 oz)
• tomato paste (12 oz)
• diced tomatoes (16 oz)
• salt and pepper to taste
• Start by making the sauce … put the tomato sauce, tomato paste and diced tomatoes (drained) into a sauce pan … using the tomato paste can as a gauge, add 1.5 cans of water … add fresh garlic (I use 2 or 3 cloves – minced or through a garlic press), fennel seeds, liberal amounts of oregano and basil … put on medium heat and stir occasionally
• Make the meatballs – start by breaking the egg, mix in some milk (about equal to the ¼ volume of the egg) … add pepper, and 2 cloves of pressed or minced garlic … whip together.
• Mix in bread crumbs until it pretty much absorbs all of the liquid … actually it becomes the consistency of a wet paste
• Add the hamburg … mix thoroughly with your hands …
• Form meatballs by rolling them between your hands and drop into the sauce
• Cover the saucepan and allow it to come to a boil at medium heat … stir occasionally to avoid burning the bottom of the pan
• When the sauce really begins to boil … wait 5 min and then lower the heat to the low setting … cook for a minimum of 75 - 90 minutes.
• Remove meatballs to separate dish, use the sauce over the freshly cooked pasta
