1 lg. can crushed tomatoes
1 lg. can tomato puree
1 sm. can tomato paste
1 whole onion, peeled
1 tsp. dried basil leaves
3 bay leaves
1 tbsp. olive oil
2 cloves garlic, crushed
1 lb. chopped meat
3/4 c. Italian bread crumbs
1/2 c. grated Parmesan cheese
1 egg
1/4 c. milk
1/2 tsp. garlic powder

SPAGHETTI SAUCE: Fry the garlic in olive oil. Add the tomatoes, puree, paste, onion, basil, and bay leaves. Simmer for 1 hour.

MEATBALLS: Mix meat, bread crumbs, cheese, egg, milk, and garlic powder in a bowl. Roll into balls. Fry in olive oil. Add the meatballs to the sauce. Simmer for another hour. Serve with manicotti or other pasta.

This recipe originated in Naples, Italy. It was traditionally made every Sunday by grandmother Natale for the entire family.