Alaska Cooks

sauce:
Pour a liberal amount of good olive oil in the bottom of a baking pan. Halve a dozen or so tomatoes and place them in the pan. Sprinkle liberally with chopped garlic, fresh basil, and thyme, and cook for an hour or so at 325 degrees. Chop all this up roughly and slowly heat in the roasting pan.

meatballs:
1 pound ground chuck or veal
2 beaten eggs
5 or 8 cloves garlic
1/4 cup chopped parsley
3 or 4 anchovy filets, salt packed
extra virgin olive oil
salt and pepper to taste
1/2 - 1 cup decent bread crumbs

Saute the garlic till translucent, and add the anchovies. Let them melt, add the parsley and wilt, remove from heat and allow it all to cool. Mix the meat with the eggs, add the cooked garlic mix, the bread crumbs. Shape the meatballs, but don’t make them too large - a little over an inch or so around. Brown in olive oil, and then cook off slowly. Mix in the roasted tomato sauce.

serve:
Plate over fresh pasta with parmigiana and a bottle or three of your favorite red wine.