Meatballs:
1 lb. ground beef
1 lb. ground veal
2 Italian sausages
1 egg
1 cup ketchup
1/2 cup parmesan cheese
1/2 cup parsley - chopped
3/4 cup seasoned bread crumbs
3 slices white bread
1/2 cup water
1/4 cup soy sauce
1 onion - chopped fine
2 carrots- chopped
2 celery stalks - chopped
1/2 cup olive oil

Sauce:
1/4 cup olive oil
3 garlic cloves - minced
1/2 cup red wine
1 - 26 oz. strained tomatoes
1 - 28 oz. tomato sauce
salt and pepper
1 lb. spaghetti
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Combine beef, veal, sausage, egg, ketchup, parmesan cheese, parsley, bread
crumbs, bread, water and soy sauce. Then add half of the onion, carrot and
celery. Reserve other half. Mix all ingredients and form meatballs. Heat oil
in pan and brown meatballs and set aside. In a stock pot, heat the oil and
add the garlic and saut‚ briefly. Add reserved onion, celery and carrots and
saut‚ for two minutes. Add the red wine and deglaze. Add the strained
tomatoes and tomato sauce. Add the meatballs and allow to cook for 30
minutes. Serve over cooked spaghetti.