28 oz Can Whole Plum Tomatoes —
-chopped in can 2 cn Tomato Paste
3 tb Olive Oil
1 md Onion — chopped
1 sm Clove Garlic — minced
1 tb Fresh Parsley — chopped
1 ts Salt
1/2 ts Black Pepper
1 md Bay Leaf
1 ts Oregano
1 ts Sugar
Cover bottom of deep heavy pot with olive oil. Cook onions and garlic until soft. Add tomatoes. Bring to a boil and add spices and seasonings. Simmer 1/2 hour, then add tomato paste and simmer for 2 hours, adding meatballs to
sauce last hour of cooking. Enough sauce and meatballs for 1 lb. thin spaghetti, or four normal servings. Hearty eaters may eat more. Serve with freshly grated Parmesan or Romano cheese, crusty bread, a green salad and Chianti Recipe By :