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ITALIAN SPAGHETTI SAUCE

1 1/2 c. chopped onion
2 cloves garlic, minced
1/3 c. olive or salad oil
2 (No. 2 1/2) cans (7 c.)
tomatoes
4 (6 oz.) cans (2 2/3 c.)
tomato paste
2 c. water
2 Tbsp. sugar
1 Tbsp. salt
1/2 tsp. pepper
1 Tbsp. crushed oregano
2 bay leaves
1 recipe meat balls

Cook onion and garlic in hot oil until tender, but not
brown. Stir in tomatoes, tomato paste, water, sugar, salt,
pepper, bay leaves and oregano. Simmer, uncovered, stirring
occasionally, 30 minutes; remove bay leaves. Add meat balls;
continue cooking about 30 minutes longer.
Cool sauce; ladle into jars or freezer containers,
allowing a little space at top of each. Freeze immediately.
Heat to serve. Makes 4 quarts.

Meat Balls:
8 slices dry bread
2 lb. ground beef
4 eggs
1 c. grated Parmesan or Romano
cheese
1/4 c. snipped parsley
2 cloves garlic, minced
1 tsp. crushed oregano
2 tsp. salt
dash of pepper
Soak bread in water 2 to 3 minutes; then squeeze out
moisture. Combine soaked bread with ground beef, eggs, cheese,
parsley, garlic, oregano, salt and pepper; mix well. Form in
small balls (about 40). Brown slowly in 3 to 4 tablespoons hot
olive oil or salad oil.

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