In a large stock pot pour some olive oil in it to just cover bottom, don’t worry if you have too much, you can use paper towel to soak up excess layer. Heat on medium heat and put chopped onion and garlic into pot, cook until onions are translucent. Add crushed tomatoes and paste, seasonings, water. Stir in ingredients.

Meanwhile, put hamburger in large mixing bowl. Add eggs, garlic, seasoning and onion. Slowly add bread crumbs as you mix by hand, literally your hands. When you can make a meatball and it is not gooey or too dry without it falling apart stop adding crumbs. Do not skip the bread crumbs, as years have gone by, we made all meat meatballs, trust me, the secret is bread crumbs!

Turn heat down to low or lowest setting. Careful add the raw meatballs into the sauce. Carefully stir sauce often but do not scrape the bottom in case the sauce burns. It takes about 4 hours to cook the meatballs in the sauce, doing this ensures you get a light fluffy ball not a heavy oven baked brick.

Add ins: I always put mushrooms, green bell pepper, chopped pieces of pepperoni to my sauce. You can put in left overs like pork, chicken, sausage. Sky is the limit!