2 (28 oz.) cans tomato puree
1 1/2 c. minced onions, discard after cooking
4 whole carrots, peeled
9 tbsp. fresh chopped parsley
2 cloves garlic, crushed
1 tbsp. dried sweet basil
1/2 tsp. dried oregano
1 tbsp. olive oil
1/2 c. light corn syrup
2 tsp. salt

MEATBALLS:

3 slices day old bread
1 lb. ground beef
1 egg
1 tbsp. dried parsley
1 tsp. sweet basil
1/2 c. oil
2 lbs. spaghetti
Parmesan cheese

In large pot saute onions and garlic until soft in olive oil. Add tomato puree, carrots, parsley, basil, oregano, corn syrup and salt. Bring to a boil and simmer 1 hour or until thickened. Meanwhile moisten bread with water and squeeze water out. Mix bread with ground beef, egg, parsley, basil. Shape into meatballs and brown on all sides in oil.

Add meatballs and oil to sauce and simmer another 1/2 hour, stirring frequently. In another large pot boil salted water. Add spaghetti to boiling water and cook until done to your liking. Drain and mix with some of the sauce.

To serve top with more sauce and meatballs. Sprinkle with Parmesan cheese. Serves 8.