Meatballs:

• Dice 2 medium sized onions, saute` in extra virgin olive oil and butter for 15 minutes (stir in sugar & salt after about five minutes)
• Meanwhile, combine a pound of meatloaf mix; which is veal, pork and beef with the following: eggs, breadcrumbs, grated Parmigiano cheese, a splash of heavy cream, minced garlic, chopped bail, tomato paste, and the sauted onions once they are cooled off.
• Mix everything with your hands, and roll into golf balls.
• Next, drizzle a hearty glug of extra virgin olive oil into a pan along with 3 tablespoons of garlic, salt, pepper and oregano. Get the oil hot (but don't let the garlic burn it will ruin everything!)
• Fry the meatballs until they turn brown on both sides (cook about 80 percent through).
• Deglaze the pan using a little bit of Chianti and then you'll have a wonderful pan juice, made from all the little bits of meat with the garlic and spices.

Sunday Gravy:

• Pour in two 28 oz. cans of crushed tomatoes (covering the meat), along with more torn-up basil leaves.
• Add in one 14 oz. can of Italian style stewed tomatoes.
• Drizzle in a bit of balsamic vinegar and a nice handful of sugar
• Next, add in a good palmful each of sea salt, cracked pepper, basil, parsley, oregano, red chili flakes, garlic powder, granulated onion powder, thyme and rosemary.
• Follow with two 28 oz. cans of tomato puree, the meatballs, and remember also some of the pan juice.
• Sprinkle a little grated cheese on top. Give a nice stir about every 20 minutes, cooking on a medium flame for a minimum of 2 hours.
• When the gravy is done, boil up a pot of water, get it nice and salty and then you add in the macaroni of your choice. Get it to "Al Dente", which is not too soft, not too hard.

Buon Appetito!