Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         cans          italian peeled tomatoes (2 lb. 3 oz.)
                        water
1/4       cup plus 3 tbsp. olive oil
1         pound         boneless pork
1/2       cup           finely chopped onion
1         can           tomato paste -- (7 oz.)
1                       clove garlic -- cut into slivers
2         tablespoons   granulated sugar
1         teaspoon      black pepper
1         tablespoon    dried basil
                        salt to taste
24        uncooked      sicilian meat balls

Preparation:

Pour the tomatoes into a large skillet. Rinse out each can with a quarter cup of water and add it. Using a large spoon, crush and press the tomatoes until broken up. Simmer 15 minutes. Meanwhile, heat the 1/4 cup oil in a deep casserole and add the pork. Cook on all sides over moderate heat until golden brown. Add the onion and cook briefly, stirring. Pour in the tomatoes and simmer 20 minutes. Add the tomato paste. Fill the tomato paste can with water and add it while rinsing out the can. Add an additional cup of water. In a small skillet, heat the remaining 3 tablespoons oil and add the garlic. Brown briefly and add the garlic and oil to the sauce. Add the sugar, black pepper, basil and salt. It is not necessary to brown the meat balls before dropping one at a time, into the simmering sauce. Stir briefly and gingerly with the spoon to see that the meatballs are covered with sauce, but take care not to break them. Simmer partly covered 1 hour and 15 minutes, stirring gently around the bottom once in a while to see that the sauce does not stick or burn. Slice the pork and serve with the meat balls and sauce.