Italian Spaghetti And Meatballs

• 2 to 3 Tbsp. olive oil
• 1 large onion, chopped
• 1 clove garlic, chopped fine
• 1 (28 oz.) can whole tomatoes
• 1 can tomato paste
• 1 c. water
• 2 Tbsp. sugar
• 1 tsp. salt
• 1 tsp. dried oregano leaves
• 1 tsp. dried basil leaves
• 1/2 tsp. dried marjoram leaves
• 1 (12 oz.) pkg. spaghetti or Capellini (angel hair pasta)
• 1 bay leaf
• 1 lb. ground beef

1. Saute onion and garlic in olive oil.
2. Add whole tomatoes, crushed, tomato paste, water, sugar and all the spices.
3. Form ground beef into 1-inch balls and add to sauce.
4. Simmer slow about 2 hours, stirring occasionally.
5. Serve meatball sauce over hot spaghetti.
6. Sprinkle with grated Parmesan cheese, if desired. Leftover sauce may be refrigerated for 2 days.

olive oil, onion, clove garlic, tomatoes, tomato paste, water, sugar, salt, oregano, basil, marjoram leaves, capellini, bay leaf, ground beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=351909 (may not work)