In large bowl, combine beef chuck, veal, pork, bread crumbs, garlic, pepper, cheese, eggs, milk, basil and parsley.  Mix well.  With moistened hands, shape mixture into meatballs 1.5 inches in diameter.  Preheat family skillet for 3 minutes over medium heat. Sauté meatballs in extra virgin olive oil (just enough at a time to cover bottom of skillet) until evenly browned.  Remove as they brown and add to hot Spaghetti Sauce.  With meatballs in Spaghetti Sauce, simmer, covered, over low heat 45 to 60 minutes.

In a large stock pot, add 3 quarts of water and bring to a rolling boil.  Add spaghetti and cook 8 to10 minutes until al dente.  Remove spaghetti from pot into colander and drain well.

ITALIAN SPAGHETTI SAUCE

INGREDIENTS:

1/4 cup extra virgin olive oil                  1 teaspoon salt
1 cup chopped onion                         1/8 teaspoon pepper
2 cloves garlic, crushed                        1 teaspoon dried basil leaves
1 (2 lb. 3 oz.) can Italian                        2 tablespoons sugar.
   tomatoes, undrained                          2 tablespoons chopped parsley
2 (6 oz. cans) tomato paste               26 oz. water (14 oz.) can plus 2 (6 oz.)  cans of water)
1 teaspoon dried oregano leaves       2 (28 oz. ) cans tomato sauce

In 3-quart sauce pan, heat oil over medium heat for 3 minutes. Add onion and garlic: sauté for 5 minutes.  Add 6 oz. can tomato paste to onion garlic mixture and fill tomato paste can with water and stir to get all the tomato paste from inside can and add to the mixture with 1/2 teaspoon of oregano and 1/2 teaspoon of dried basil leaves and sprinkling of salt and black pepper and increase head to medium and simmer for about 6 minutes stirring constantly.  Add the Italian tomatoes with juice and cook 8 minutes.  Add the second 6 oz. can of tomato paste with 6 oz. can of water to mixture and simmer for another 10 minutes or more.  Stir every few minutes to prevent sticking to pan.  Add the 2 (28 oz.) cans of tomato sauce and 1/2 can (14 ozs.) of water to mixture and 1/2 teaspoon dried basil leaves, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, black pepper, 2 tablespoons chopped parsley  and 1 tablespoon sugar and mix well.  Bring to a boil over high heat, stirring and mix well.  Cover and reduce heat to low.  Simmer for 1 1/2 hours; stir every three to five minutes.  Adjust any seasonings as necessary before serving.

NOTES:  Above recipe obtained from Dr. Steiglitz, via our daughter Laura  Porter a couple decades ago.   I increased the amount of water,  dried oregano leaves and added 2 bay leafs (optional) and an additional 28 oz. can of tomato sauce.  I used one 28 oz. can of Italian tomatoes which basically had the Italian seasonings and probably were not true Italian tomatoes to the sauce and cooked in layers instead of adding all the ingredients after the garlic and onions were tender as per the original recipe.  Serve with toss salad and home made garlic bread.