3 cans 796 ml California tomatoes (Pastene brand)

1/2 can 156 ml tomato paste

1/2 cup (125 ml) water

2 bay leaves

Dried basil, to taste

Salt and pepper

1 1/2 lbs (750 g) ground veal

1 1/2 lbs (750 g) ground pork

2 eggs, lightly beaten

1/4 cup (60 ml) breadcrumbs

1/4 cup (60 ml) grated Parmesan cheese

1 onion, finely chopped

In a large saucepan, combine the tomatoes, tomato paste, water, bay leaves and basil. Bring to a boil and simmer while you prepare the meatballs. Season with salt and pepper.

In a bowl, combine the meat, eggs, breadcrumbs, Parmesan and onion. Season with salt and pepper. Shape into balls with a diameter equal to the size of a dime. Place the meatballs as you go in the simmering sauce. Cook for about 1 hour and 30 minutes over low heat, stirring occasionally. Remove from the heat and set aside.

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