Fabulous! I will admit a change or two... First of all for the sauce, I used 3 cloves of garlic and will next time use more like 1 1/2... next, I changed the tomatoes around some. I used a 28 oz can of Tomatoes (ended up chopping them up - could've used diced) and a 28 oz can of tomato sauce - I left out the sugar and bay leaf totally (too sweet for me). For the meatballs, I used 1 1/2 #'s of a meatloaf mix of ground beef, ground veal and ground pork. I used Ritz crackers (3/4 cup) instead of bread crumbs and about 1/3 pkg of Lipton Onion Soup Mix ~ no garlic powder needed. I cooked the sauce at 2 hours, then added the meatballs and 6 oz can of tomato paste, 12 oz tomato sauce and black pepper. The meatballs cooked about another 1 1/2 hours or a little more... Served over the little pasta 'nests', spinach w/cucumber and tomato salad and fresh Italian bread. Served with a Sterling 2002 Merlot... absolutely magnificant!!! Spectcular Dinner... with a simple modification to this recipe... can't wait to taste the leftovers... OMG - the best I've ever made

Reviewed On: Nov. 6, 2009