It's mostly the method; she fried chunks of sausage and meatballs and onion in a big pan. Then she took the meat out, and to the same pan added 28 ounces canned tomato with purée, 8 ounces tomato sauce, and "liberal amounts of salt, basil, pepper, and garlic powder. 3 heaping teaspoons sugar. Slowly stew for an hour." Meanwhile, the meatballs and sausage went into a big skillet, with water added so it covered them halfway. They simmered in the water for 15 minutes or so (I usually let them simmer longer, to boil away more of the water). After the tomato sauce has stewed for an hour, add the water from the meat to the sauce, and let stew "for awhile." About 30 to 45 minutes before you're going to eat, put the meat into the sauce and "shut the fire off. Heat up just before serving." That's it. These days, I substitute a jar of Ragu for the canned tomatoes and sauce, but the rest is the same. And her meatballs are wonderful: Mix 2 pieces stale bread or rolls, 1 egg, and 1/2 cup milk till bread is soft. Add 1 lb. hamburger, 1 teaspoon salt, half an onion (chopped), fresh parsley, pepper, garlic powder, and Parmesan. I think it's the cheese that gives them that little something extra... Grammy passed away many years ago; I think she'd be pleased (and astounded!) that her recipe is out there for everyone to enjoy. PJH

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