INSTRUCTIONS
1. Open cans of crushed tomatoes and pour into a large pot. After emptying each of the cans into the pot, swish some cold water around in each can (about half full) and pour into the pot containing the crushed tomatoes. Total water added should be no more than 2 cans worth. Set flame very low while preparing the rest of the ingredients.
2. Place a few tablespoons of Olive Oil in a large frying pan and fry the meatballs. As the meatballs are done, put them one at at time into the pot of crushed tomatoes.
3. Drain some of the meatball drippings and brown the sausage links and pork banes in the frying pan. Once the sausage and pork is browned, place each in the pot with the crushed tomatoes.
4. When all of the meat has been browned and removed from the frying pan, pour off most of the grease. To the remaining grease add the freshly sliced garlic cloves and the basil, torn into small pieces. Brown this over a low flame until the garlic turns a golden color. Now add the tomato paste and continue to simmer for a minute or two, constantly stirring the mixture.
5. Carefully transfer the tomato paste and garlic mixture into the large pot with crushed tomatoes. Add the oregano and stir all ingredients well.
6. Set flame to low and let cook for at least 4 hours. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
7. Use the sauce over your favorite pasta. Leftover sauce can be frozen or jarred for later use.
