Ingredients for Sauce
1 large can Italian Tomatoes with Basil
3 cans tomato paste, Contadino preferred
3 tablespoons olive oil
1 small onion diced finely
1/2 green pepper diced finely
1 tsp garlic salt, Frenches
1 tsp sweet basil
1/2 tsp black pepper
1 tablespoon sugar [not in orig. recipe]
1 tsp oregano
hot water [see below]

Ingredients for Meat Balls
1 lb ground beef
2 eggs
1 small onion, diced finely
1/2 green pepper, diced finely
1 tsp salt
1 tsp oregano
1/2 tsp black pepper
1/2 cup parmesan cheese, grated
1 cup bread crumbs
1 tablesp. olive oil [for browning]

Ingredients for meatsauce [Blair's Modification, not universally approved]
1 and 1/2 lbs ground beef
1 small onion, diced finely
1/2 green pepper
1 and 1/2 tsp salt
1 and 1/2 tsp oregano
1/2 tsp black pepper
1 tablesp. olive oil

Step by Step Directions                  Cooking Time Two Hours

Time           Step

  0 min       1. Place 1 tablesp. olive oil in a large saucepan, 
                       add tomatoes, heat to simmer
  6 min       2. Place two tablesp. olive oil in a large skillet, add diced
                       onion and green pepper, saute 15 min. or until nicely brown.
 20 min      3. Add sauteed onion-pepper to the sauce. Add tomato paste. 
                       Meatballs: Add 3 tomato paste cans hot water.
                       Meat sauce: Add 1 can hot water.
 30 min      4. Add the spices and continue simmering.
 40 min      5. Made the meatballs or meat sauce mixture: 
                       Place ground beef in large bowl, 
                        Add proper ingredients in order above. 
                        Mix thoroughly by hand. 
                        Meatballs: Roll out 16 of them. 
                        Meatsauce: Proceed to step 6.
 60 min       6. Meatballs: Brown in a large skillet using olive oil
                       Meatsauce: Brown meat mixture in oil, mashing with fork.
 90 min       7. Meatballs: Add them to the sauce and continue simmering.
                       Meatsauce: Add the browned mixture to the sauce. 
                       Continue simmer
120 min      8. Remove sauce from heat, eat, refrigerate or freeze.

Notes:        1. If you plan to eat the sauce immediately, start  cooking spaghetti early enough so that it will be done at the same time as the sauce.
                   2. The yield is about eight medium size servings.
                   3. Keeps a week in refrigerator or a year in a freezer.
                   4. There are those who say that the ingredients for meat sauce should be the same as for meatballs, but this is probably because they don't like anything but meatballs.       Bob Blair.

Sy West's Bourbon Balls, Wynnwood, Pa 1968