Instructions: Place the 1/4 cups of olive oil in a very large heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden. Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it.

Stir in the 12 tomato paste cans of water and allow to simmer for 20 minutes or until thick. Add the pureed tomatoes, the 1 1/2 tomato cans of water, the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened. While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides. After the sauce has been simmering over low heat for 2 hours, add the heat to it, being careful not to break the meatballs Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1.2 hour more hours, stirring periodically, always careful not to break the meatballs. When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.

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