Title: Spaghetti and meatballs
 Categories: Pasta, Meats
      Yield: 6 Servings
 
MMMMM---------------------FOR THE MEATBALLS--------------------------
      1 lb Ground chuck
      1 c  Bread crumbs
    1/2 c  Parmesan cheese
      1 ea Clove of garlic, minced
      1 ea Salt and pepper to taste
    1/4 lb Ground pork
      4 ea Eggs, beaten
    1/4 c  Minced parsley
    1/3 c  Warm water
    1/4 c  Oil or shortening

MMMMM-----------------------FOR THE SAUCE----------------------------
      2 ea Cloves of garlic, minced
      1 ea Chopped onion
     24 oz Tomato puree
     18 oz Tomato paste
      6 c  Water
      2 tb Sugar
    1/2 ts Dried basil
      1 ds Red pepper
      1 ea Salt and pepper to taste
  1 1/2 lb Spaghetti
 
  In a large bowl, combine all meatball ingredients, except oil. Wet
  palms of hands and shape mixture into balls about 1 1/2" in diameter.
  (Makes about 17 or 18 meatballs). Heat oil in skillet and cook
  meatballs over medium heat until golden brown. Turn occasionally to
  brown evenly. Set aside. For the sauce: Strain the drippings from the
  meatballs into a large sauce pan, over medium heat. Saute garlic and
  onion. Add tomato puree, tomato paste, and the water (use some to get
  all the tomato from the cans). Stir until well blended, then add
  sugar, basil, red pepper, salt and pepper. Let mixture come to a
  boil, lower heat and simmer, uncovered, for about 1 1/2 hours. Add
  meatballs to sauce and continue to simmer for another hour. Cook
  spaghetti according to package directions and serve topped with
  sauce. Makes about 6 servings.