Sauces: Kaye Ballard's Spaghetti Sauce (Serves 8-10)

2 chicken legs, cut in half
1/2 pound diced beef, 1/2" pieces
1/2 pound diced pork, 1/2" pieces
1/4 cup oil
1/2 cup chopped onion
1/2 cup sliced mushrooms
1/2 cup Italian red wine
 3 1/2 cups tomatoes (30 oz can)
3 1/2 cups tomato puree (30 oz can)
2 t salt, 1/2 t pepper
1 T oregano
1 T basil

Brown chicken and meat in oil over low heat 20-30 mins, stirring frequently.  Add onions and mushrooms and continue to cook 10 mins, stirring occ until browned.  Add rest.  Cover and cook over low heat 2 1/2 hours.

Meatballs:
1 lb ground round
1/4 cup grated Locatelli Romano cheese
2 eggs, beaten
1/4 cup chopped parsley
1 T minced onion
1/4 cup milk
3/4 cup bread crumbs
1/2 t salt
1/2 t garlic salt
1/4 t pepper
Combine all.  Shape into 3/4" balls.  Saute over low heat until well browned, turning as necessary (abt 15 mins).  Add to sauce.  Serve over spaghetti.