Spaghetti and Meatballs

1 pound lean ground beef
½ cup dry bread crumbs
¼ cup Italian bread crumbs
1 small onion, chopped
1 clove of garlic
1 egg
¼ cup grated Parmesan cheese
1 Tablespoon dried parsley
¾ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup water

Spaghetti Sauce:
1 large onion, finely chopped
3 cloves garlic, finely minced
1 Tablespoon olive oil
1 (14½-ounce) can whole tomatoes
1 (8-ounce) can tomato sauce
1 (8-ounce) can water
½ Tablespoon sugar
1 bay leaf
¼ teaspoon oregano
¼ teaspoon basil
¾ teaspoon salt
¼ teaspoon freshly ground pepper

Meatballs: Preheat oven to 350º F. In a large bowl, combine all ingredients. Shape into 2-inch meatballs. Place on ungreased baking pan with sides. Bake for 30 minutes. Remove from oven. Squeeze excess grease from meatballs. Add to Spaghetti Sauce.

Spaghetti Sauce: Add olive oil to large sauce pan. Sauté onion and garlic over medium heat for 5 minutes. Add remaining ingredients, cover and cook at a simmering boil over low heat for 2 hours. Add meatballs and simmer 1½ hours longer. (If you wish, you can put everything in a crock pot at this point and cook on low for 5 to 6 hours). Remove bay leaf. Serve over spaghetti, cooked according to package directions. Serve with garlic bread, salad and bottle of wine. Yield: 6 servings.