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
• 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

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Instructions

1. Pour the olive oil into a large heavy bottomed pot with the garlic. Place over a medium flame and let the garlic brown. Be careful not to let it burn. Put the tomatoes through a blender to liquefy. Add to the browned garlic along with the parsley, oregano, salt and pepper. Bring the tomato mixture to a boil, reduce to a simmer and carefully drop the meatballs into the sauce. Let simmer for 1 hour.
2. Add the peas and the cooked pasta and serve hot with grated cheese. Serve with Italian bread, if desired.
3. 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.