Spaghetti Sauce With Meatballs

• 1 cup chopped onion
• 1 large green pepper, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cans (28 ounces each) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 3/4 cup water
• 3 bay leaves
• 1 tablespoon sugar
• 1 tablespoon dried oregano
• 1/4 teaspoon ground cloves
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1 egg
• 1 cup chopped onion
• 2 slices bread, cubed
• 1/4 cup milk
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 pound ground beef
• 1/4 pound ground veal
• 1/4 pound ground pork
• 2 tablespoons vegetable oil
• Hot cooked spaghetti

1. In a large saucepan or Dutch oven, saute the onion, green pepper, celery and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, bay leaves, sugar, oregano, cloves, pepper flakes and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
2. Meanwhile, in a bowl, combine the egg, onion, bread cubes, milk, parsley, garlic and salt. Crumble meat over mixture and mix well. Shape into 1-1/2-in. balls. In a skillet, brown the meatballs in batches in oil; drain.
3. Add meatballs to sauce. Cover and simmer for 30 minutes or until a thermometer reads 160u0b0. Discard bay leaves. Serve meatballs and sauce with spaghetti.

onion, green pepper, celery, garlic, olive oil, tomatoes, tomato paste, water, bay leaves, sugar, oregano, ground cloves, red pepper, pepper, egg, onion, bread, milk, parsley, garlic, salt, ground beef, ground veal, ground pork, vegetable oil

Taken from www.tasteofhome.com/recipes/spaghetti-sauce-with-meatballs/ (may not work)