1 (29 oz.) can tomato sauce
2 (29 oz.) cans tomato puree
2 (6 oz.) cans tomato paste
1 1/2 tbsp. sugar
2 tsp. basil
1 tbsp. onion powder
1/4 tsp. pepper
3 lg. cloves garlic or 3/4 tsp. garlic powder
1/4 tsp. oregano
1/2 lg. carrot, grated finely

Rinse cans with 1/2 cup water.

Put above in 8-quart pot. Cook with meatballs (recipe below) approximately 5 hours on low temperature. Add 3 tablespoons grated cheese during last 15 minutes of cooking.

Makes approximately 9 cups of sauce. Makes 3 servings. Freeze 2 servings for later use.

MEATBALLS:

2 lb. chopped meat
2 sm. onions, chopped fine
6 lg. eggs
Heaping 1/2 c. bread crumbs
6 pods garlic, chopped fine
4 tbsp. Italian grated cheese
6 scant tsp. baking powder
Salt and pepper to taste

Make small balls. Roll in flour. Put in hot cooking oil. Fry until brown. Remove with slotted spoon. Drain on paper towels. Add to spaghetti sauce. Yield: About 50 (1 1/4 inch) meatballs. Can be frozen.