PREPARATION:

1. Chop up your garlic, onion, basil, flank steak, lamb neck and sausage.
2. Sauté garlic, olive oil and onion for 5-10 minutes over high heat. After that, you throw your meat in with your garlic and onions. Cook for another 5 minutes.
3. Put whole and crushed Hunt’s tomatoes into the same pan with the heat on high.
4. Then add a little salt, pepper and sugar and a little bit of basil. Bring to a roaring boil and then drop to a low heat and simmer for 4 hours.
5. You buy meatball mix or make your own meatloaf mix of veal, beef and pork and you put it in a bowl. Add breadcrumbs, grated cheese, torn up white bread, garlic, parsley, salt & pepper.

   The white bread is grandma’s secret. It makes your meatballs a little more soft.

6. Add grated Romano cheese and crack two eggs and mash it all together by hand. When you’re mashing it you gotta make sure you’re going to get a little bit of garlic and every ingredient in each bite. Round them into a two-inch ball and then throw them in a pan to fry at medium-high heat, so that you brown up the meatballs on all sides.
7. Drain the cooked meatballs and drop them in your sauce.
8. When the sauce is done, you put it over some rigatoni and you’ve got your Sunday Sauce with Meatball.