2 large vidalia yellow onions (minced)
2 tablespoons olive oil
1/2 lb hamburg
1/2 lb ground pork
3 large garlic cloves (minced)
4 - 32oz cans of Cento or Progressive Italian Plum Tomatoes
1 - 8oz can of Tomato Sauce
1 - 6oz can of Tomato Paste
4 large eggs
2 TB salt
1 TB pepper
1/4 cup dried oregano (or 1/2 cup fresh chopped oregano)
1/4 cup dried parsley (or 1/2 cup fresh chopped parsley)
1/4 cup dried basil (or 1/2 cup fresh chopped basil)
1/2 cup freshly grated parmesan cheese

In a large pot add onions and olive oil, over medium-high heat brown onions than add hamburg and ground pork and lightly season with salt and pepper, scramble mixture until all of the meat is cooked. Add garlic, continue to cook for 1 minute. Remove pot from stove until blended tomatoes are ready to be added. Turn the heat down to medium until all the tomato is added. (After the first can of tomatoes is added be careful, if the heat is too high the mixture will boil and spat.)

Pour 1 can of tomatoes into a blender with one egg, blend for 10-15 seconds. Pour mixture into pot, stir and continue this process with the remaining cans of tomatoes and eggs. Add the can of tomato sauce and the can of tomato paste. Stir well until all of the tomato paste has been dissolved.

Add seasonings and parmesan cheese, turn heat to low and allow sauce to simmer for 3 hours stirring occasionally. Other meats can be added at this time (sausage, meatballs, pork roast). After a half hour you should notice foam on top of the sauce, this is normal, simply stir the mixture.

Sauce can be kept in the refrigerator for up to a week and/or frozen for up to 6 months.