1 can (28 ounces) kitchen-ready tomatoes

4 fresh basil leaves (optional)

Salt and freshly ground black pepper, to taste

For the meatballs:

1 pound ground beef

1 clove garlic, crushed

Salt and freshly ground black pepper, to taste

1/2 cup grated Romano cheese

2 eggs, lightly beaten

2 tablespoons chopped parsley

1 cup bread crumbs

Oil (for frying)

For the gravy: Combine the tomatoes, basil, salt and pepper in a saucepan. Bring to a boil, lower the heat and simmer for a few hours. One hour before the end of cooking, add the meatballs.

For the meatballs: In a large bowl mix together the beef, garlic, salt, pepper, cheese, eggs, parsley and bread crumbs. Form the mixture into meatballs.

Heat a thin film of oil in a large skillet. When it is hot, add some meatballs and fry them over medium-high heat until they are golden brown all over. Continue frying until all the meatballs are cooked. Add the meatballs to the tomato sauce and continue cooking the sauce for 1 hour. Taste for seasoning and ladle over spaghetti or other noodles. Serves four.