Edythe's "Old" Sauce with Meatballs

Make 24 hrs ahead / enough for 4 people

2 large cans whole tomatoes
2 small cans tomato paste
1 can tomato soup
2 pork spare ribs (fatty country style)
or 2 pork steaks
Oil
1 package spaghetti mix ( If not using this add 3 bay leaves to mixture instead)
1 lb Italian sausage (sweet optional)
1/2 chopped onion
4 garlic cloves
Rosemary / to taste
Parsley / to taste
Oregano / to taste
Sweet Basil / to taste

Season pork with salt and pepper. Put oil into pan and add onion, garlic, and meat. Make sure that meat is browned. Place whole tomatoes in blender just to chop not puree.

Add tomato paste, pkg mix (or bay leaves), soup, salt, pepper, rosemary, parsley, oregano, and sweet basil.

Cover pan with lid and as sauce thickens add small amounts of water (eventually 2 large tomato cans worth) always returning lid to pan; cook 7 hours. If after 4 hours there is no oil floating on top add some oil. Sauce should look "black" before finished. Best if done 24 hrs ahead so that flavors blend. Add the meatballs 1 hour before ending cooking.

Meatballs
1 1/2 Lbs ground round
3 eggs
3 slices of bread crumbled
salt and pepper
Parsley flakes / to taste
Oil

Form all ingredients and cook in skillet with oil until browned. Mixture should be loose or balls will be tough; add a little water if necessary.

Add meatballs to sauce and include drippings (add a little water and scrape off pan).