Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SAUCE***
   1      clove         garlic -- minced
     1/3  cup           minced parsley
  28      ounces        crushed tomatoes
     1/2  cup           chicken stock
   2      tablespoons   sugar
     1/2  teaspoon      salt
                        ***MEATBALLS***
   1      pound         ground chuck
     1/2  cup           freshly grated romano
   3      tablespoons   minced parsley
     1/2  teaspoon      salt
     1/4  cup           olive oil
     3/4  cup           chopped onion
   2      tablespoons   olive oil
   1      teaspoon      dried basil -- crumbled
   6      ounces        tomatoe paste
     1/4  cup           dry red wine
   2      tablespoons   freshly grated romano
     1/2  teaspoon      oregano -- crumbled
   2      slices        bread -- soaked
   2      large         eggs -- beaten lightly
   1      clove         garlic -- minced
   1      teaspoon      dried oregano
                        ground black pepper

Preparation:

SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano, and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the parsley, the garlic, the oregano, the salt, and the pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish improves in flavour if it is cooled and chilled, covered, overnight or up to 2 days.