1 (28 oz.) can tomato puree
2 (6 oz.) can tomato paste
1 sm. garlic clove, minced
1 sm. peeled onion (whole)
1 bay leaf
1 tsp. sugar
3-4 tbsp. olive oil
Water to cover meatballs

1 1/2 lbs. ground beef (lean)
3 eggs
1/2 c. bread crumbs (Italian seasoned)
1/2 c. Romano cheese
Salt and pepper

Sauce: Mix all ingredients in a 5 or 6 quart Dutch oven.

Meatballs: Mix well, by hand, all ingredients. Form meatballs a little larger than golf balls. Put meatballs into sauce and simmer for 3-4 hours. Spaghetti may be used, however, rigatoni is preferable.