Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 28 ounces | Can Whole Plum Tomatoes -- chopped in can |
| 2 cans | Tomato Paste |
| 3 tablespoons | Olive Oil |
| 1 medium | Onion -- chopped |
| 1 small | Clove Garlic -- minced |
| 1 tablespoon | Fresh Parsley -- chopped |
| 1 teaspoon | Salt |
| ½ teaspoon | Black Pepper |
| 1 medium | Bay Leaf |
| 1 teaspoon | Oregano |
| 1 teaspoon | 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 ½ 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 :