Italian Spaghetti And Meat Ball Sauce

• 1/4 c. olive oil
• 1 to 2 large onions, chopped (more won't hurt if you love onions)
• 1 clove garlic, minced or put through garlic press
• 2 (No. 2) cans tomatoes (preferably Italian)
• 1 (6 oz.) can Italian tomato paste
• 6 tsp. Italian seasoning or 1 tsp. each savory, rosemary, oregano, thyme, marjoram and basil (reserve 1 tsp. of the mixture for the meat balls)
• 2 bay leaves
• 1 lb. lean ground beef
• 1 (3 oz.) pkg. Parmesan cheese
• 1 c. Italian bread crumbs
• 1 large egg
• 1 lb. fresh mushrooms, sliced or 2 (8 oz.) tins canned mushrooms
• salt and pepper to season

1. In a 5-quart Dutch oven or a 4 to 6-quart pressure cooker, fry out garlic in oil.
2. Add onions and fry until limp or light brown. Add tomatoes, seasonings, salt and pepper to taste and tomato paste.

olive oil, onions, clove garlic, tomatoes, italian tomato, italian seasoning, bay leaves, lean ground beef, parmesan cheese, italian bread crumbs, egg, fresh mushrooms, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921104 (may not work)