1 lb. Mild Italian sausage, broiled, or 1/2 lb. good quality pork, browned and studded with garlic. If using pork, brown in parsley and pepper
1 lb. Rump roast, studded with garlic and browned in butter and parsley
(Will complete cooking in pot)
1 lb. Ground beef and following group of ingredients made into meatballs
1 cup Bread crumbs
1/2 cup Pecorino-Romano cheese, grated
1/2 cup Green onions or white onion, chopped
1/2 cup Celery, chopped (optional)
1/2 cup Parsley, chopped
1 clove Garlic, minced
3 - 4 Eggs
Salt and pepper to taste

Additional:

1 tbs. Onions, chopped
1 tbs. Celery, chopped
1 tbs. Parsley, chopped
2 - 28 oz. cans Tomato puree
1 - 6oz. can Tomato paste
1/2 head Garlic with skins still on
1/2 tsp. Baking soda (used to cut acid)

Additional herbs:

Thyme, pepper, salt, nutmeg, oregano, marjoram, dried basil — all to taste.

Cooking Instructions:

Using large pot, sauté additional onion, celery and parsley in small amount of olive oil.

Add:

Meat (3), tomato puree and paste. If it seems thick, add part of up to 1-cup water. If more sauce is needed, add tomato paste. Include any remaining oils left from cooking meats.

1/4 tsp. baking soda and additional herbs

1/2 head garlic (To be used when soft to spread on bread)

Simmer 2 hours, stirring gently on occasion

Add 1/4 tsp. baking soda last 10 minutes