Ingredients

• 2 tablespoons olive oil
• 2 large garlic cloves, minced
• 3 (28-ounce) cans peeled pear tomatoes
• 2 tablespoons chopped parsley
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• Meatballs, recipe follows
• 1 (10-ounce) package frozen sweet peas, thawed
• 1 pound ditalini pasta, cooked al dente
• Grated Romano, for garnish
• Italian bread, for serving

Directions

Meatballs:

4 pounds ground beef

2 eggs

2 large garlic cloves, minced

1 tablespoon chopped parsley

1 teaspoon salt

1/2 cup Romano, grated

Freshly ground black pepper

Put the ground beef into a large mixing bowl. Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined. Form the mixture into 1 inch balls - a small ice cream scoop works well for this. Place the meatballs close together on a baking sheet as you make them. When finished, drop them into the simmering sauce.

Yield: 60 meatballs