Spaghetti Sauce With Meat Balls

Sauce:
3/4 c. onion
1 clove of garlic, minced
3 T. olive oil
2 (1 lb.) cans or 4 c. tomatoes
2 (6 oz.) cans or 1 1/2 c. tomato paste
1 c. water
1 T. sugar
1 1/2 t. salt
1 1/2 t. pepper
1 1/2 t. crushed oregano
1 bay leaf

Cook onion and garlic in hot oil until tender
but not brown; stir in remaining ingredients.
Simmer, uncovered, for 30 min.; remove bay
leaf.

Meat Balls:
4 slices of dry bread
1 lb. ground beef
2 eggs
1 1/2 c. grated Parmesan or Romano cheese
2 T. chopped parsley
1 clove of garlic, minced
1 t. crushed oregano or basil
1 t. salt
dash of pepper
2 T. olive oil

Soak bread in water 2 to 3 min.; squeeze out
moisture. Combine bread with remaining
ingredients except oil, mixing well. Form into
small balls. Brown slowly in hot oil. Add to
sauce; cook 30 min. Serve over spaghetti.
Makes 8 servings.