John Logiurato'S Spaghetti And Meatball Sauce

• 1 large can Italian tomatoes
• 1 large can tomato puree
• 1 can tomato paste
• 2 to 3 lb. hamburger
• 3 cloves garlic
• 1 egg
• 3/4 c. fresh parsley
• 1 c. bread crumbs
• 1/2 c. Parmesan cheese
• 1 to 2 Tbsp. garlic salt
• 1 Tbsp. salt
• 3/4 Tbsp. pepper
• olive oil
• 1 to 2 Tbsp. sugar
• 2 to 3 bay leaves
• 1 tsp. oregano

1. Place hamburger in a large bowl.
2. Add egg, bread crumbs, parsley, cheese, salt, pepper and garlic salt.
3. Mix with hands thoroughly and form into 1 to 1 1/2-inch balls.
4. In a large Dutch oven with about 3 tablespoons olive oil, lightly brown meatballs and then remove.
5. Leave enough drippings to cover the bottom of the pan and discard the rest. Add the 3 cans of tomatoes and 3/4 can of water from puree.
6. Bring to a boil, gently add meatballs and stir.
7. Add garlic cloves, about 10 small sprigs of parsley, 1 tablespoon cheese, oregano and bay leaves; add the sugar.
8. Stir and simmer about two hours.
9. If the sauce gets too thick, thin with a little water.
10. If you have too many meatballs, put to the side and freeze.

italian tomatoes, tomato puree, tomato paste, hamburger, garlic, egg, fresh parsley, bread crumbs, parmesan cheese, garlic salt, salt, pepper, olive oil, sugar, bay leaves, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250009 (may not work)