This is the sauce Eliza grew up with. She likes it thick.
2 lbs "80/20" ground beef
3 cloves garlic, chopped
2-3 Tbsp chopped fresh parsley
1 tsp dried basil
1½-2 c Italian seasoned bread crumbs
2 eggs
salt and pepper
1 - 1½ lbs sweet Italian sausage
4 28-oz cans tomato puree
4 half-cans of water
6 oz tomato paste
1 tsp each dried basil and oregano
Mix meatball ingredients together by hand in a large bowl.
Form 15-18 large meatballs (2½ inches in diameter).
Place meatballs on ungreased cookie sheet.
Bake 350 degrees for 20-25 minutes or so until browned.
While the meatballs are in the oven, cut sausage in 2½-inch pieces.
Brown sausage in a saute pan and drain off the fat.
Put the sausage into a large (12-quart) sauce pot.
Add the tomato puree, then fill each can half full with water and add the water.
Add the tomato paste and herbs, and the meatballs.
Bring to a boil and boil for 5 minutes, stirring so sauce doesn't burn.
Simmer for 6 - 8 hours, stirring every 10-15 minutes.
Serve over spaghetti with freshly-grated Parmesan and fresh bread.