Sauce with Meatballs and Braciole

1/3 C Olive Oil          2- 6oz cans Tomato Paste       1 small can Whole Peeled Tomatoes

1/8 C diced onions    4 cloves fresh Garlic minced     3 Bay leaves

1# Hamburger          3 Country Style Pork ribs         4-6 (or more) thinly sliced beef cutlets

6oz Red Wine          12 oz water                              1C grated Parmesan/Romano cheese

fresh Parsley minced             4-5 (or more) very long toothpicks or metal picks

In a large stock/soup pot put the oil and the diced onions and cook until the onions are translucent.  Mix 1/2 C of the cheese with the hamburger and begin making meatballs (your choice of size), when finished place meatballs into the pot, as they start browning begin making the braciole...lay out the thin slice beef and sprinkle with cheese, minced garlic and parsley, roll up (like a crescent roll) and secure with toothpick or metal pick. Check and carefully turn meatballs (you want to brown on all sides. when meatballs are browned put Braciole in the pot. Add the Country Style Ribs also.  Immediately empty the tomato paste into the pot, using the empty cans add the water making sure to scrape all the past out, then use one of the cans to add the wine. Now with the whole peeled tomatoes you squeeze and crush (in your hand) each tomato into pot, then add the leftover juice. Add any leftover garlic and add the 3 Bay leaves. Cover pot and simmer for 3-4 hours *DO NOT USE CROCK POT* Make your pasta and when finished enjoy. We like to put the meat onto a seperate plate, we ladle the sauce over the pasta. Use any leftover cheese to put on your serving of pasta. You can freeze the sauce if needed/wanted to use another time with a different meat to serve. Buon Appetito!