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 :