(a modern day version of what the Governor’s grandmother used to make) 

1 1/2  jars traditional Prego Sauce
1/2 cup grated Romano Cheese
1 tablespoon dried oregano
1 tablespoon dried basil

To get the right flavor for the sauce you need to add the meats.

3 lbs short ribs, cut from the cone cube into 1 1/2 inch pieces – brown in electric skillet and add to sauce

Next brown in same skillet – do not drain grease!

5 links hot Italian sausage cut into 3rds and 5 links mild or sweet Italian sausage cut into 3rds. Add to sauce

Then make your meatballs, and brown in same skillet in same grease and add to sauce.

Simmer sauce 4-5 hours stirring as needed to keep from scorching on bottom of pan.  I use a heavy duty 18” stainless steel pan with a 1/4  inch bottom to diffuse the heat.

Meatballs

3 lbs ground beef  80/20%
1/4 cup reconstituted dried minced onion
1/2 cup grated Romano Cheese
2 1/2 teaspoon dried oregano
2 1/2 teaspoon dried basil
1 1/2 teaspoon salt

Mix together well with your hands.  Squish together golf ball size of mixture then roll into a ball.  I make all the meatballs, then brown them well in batches.