2 Cans Sclafani Crushed Tomatoes
1.5 Cans Cold Water
1 Can Tomato Paste
1/2 Chopped Onion
Cracked Black Pepper & Sea Salt

Meatballs: (1lb of meat should yield 11-13 meatballs)
50% chopped mixed veal/beef/pork meat
20% breadcrumbs
10% chopped parsley
10% grated parmasean cheese
10% chopped onions
Salt & Pepper

Heat pan of olive oil with whole garlic cloves till they brown (not burn), add your meatballs, deep dark brown all over, transfer to a plate with paper towels to absorb excess oil...

Once the sauce comes to a boil, carefully add in the meatballs, stir, once it boils again, lower the heat to a SIMMER and continue to stir every 15 mins for about 2.5 hours.