2. In a separate bowl, whisk together the ricotta, eggs and milk just enough to break up any large curds of ricotta. Add the ricotta mixture to the ground meat mixture and mix lightly with your hands just until incorporated. The mixture should feel wet and tacky. Pinch off a small piece, flatten it into a disk, and cook it in a small saute pan. Taste and adjust the mixture's seasoning with salt, if needed.

3. Form the mixture into 11/2-inch balls, each weighing about 2 ounces, and place on the prepared baking sheets. You should have about 30 meatballs.

4. Bake, rotating the sheets once from front to back, for 20 to 25 minutes, or until the meatballs are lightly browned. Remove from the oven and reduce the temperature to 300 degrees.

5. Sprinkle the tomatoes with the remaining salt, and then pass the tomatoes and their juices through a food mill fitted with the medium plate. Alternatively, put the entire can of tomatoes and salt in a large bowl, don an apron and squeeze the tomatoes into small pieces with your hands.

6. Pack the meatballs into 1 large roasting pan or 2 smaller roasting pans. Pour the tomato sauce over the meatballs, cover tightly with aluminum foil, and braise for 1 to 11/2 hours, or until the meatballs are tender and have absorbed some of the tomato sauce.

7. Remove the pans from the oven and uncover. Distribute the basil leaves throughout the sauce.

8. For each serving, ladle the meatballs with some of the sauce into a warmed bowl. Grate the grana over the top, drizzle with olive oil to finish and serve immediately.

Note: Grana is an Italian cow's milk cheese similar to but less expensive than Parmigiano-Reggiano.

Per serving: 414 calories, 30 grams protein, 22 grams carbohydrates, 23 grams fat, 183 milligrams cholesterol, 1,693 milligrams sodium, 3 grams dietary fiber.

Roast Carrot and Avocado Salad With Orange and Lemon Dressing

Makes 8 servings

1 pound medium carrots,

   assorted colors, with a

   quarter inch of the leafy

   tops

2 teaspoons whole cumin

   seeds