2 lg. cans Italian style tomatoes
1 sm. can tomato paste
1 med. yellow onion
2 or 3 cloves garlic
1 sm. handful fresh parsley
1/2 tsp. oregano
1/2 tsp. basil
2 bay leaves
3 or 4 whole brown cloves
Pinch of marjoram
Pinch of rosemary
2 lbs. lean ground beef
1/2 c. dry bread crumbs
Olive oil

Mash tomatoes through sieve, over a bowl. Discard tomatoes and pour collected juice into a large pot. Add 1 small can of tomato paste, blending together. Put in garlic, parsley, oregano, basil, bay leaves, whole brown cloves, marjoram and rosemary. Let simmer on stove for about three hours, stirring occasionally.

After sauce has been simmering for an hour and a half, start preparing the meatballs. Combine the ground beef and bread crumbs. You may add a little salt and 1 unbeaten egg, if you wish. Mix well and shape into meatballs about 1 1/2" in diameter. Brown the meatballs and the whole yellow onion in a little bit of olive oil. Pour off excess oil and place the onion and meatballs in the tomato sauce for the last hour of cooking.

Cook spaghetti noodles and drain. The parsley, onion and large pieces of spices should be removed before the sauce is poured over the spaghetti. Serve with freshly grated Parmesan cheese. Serves 6 to 8 people.