2 lbs. ground beef
1 med. onion (chopped)
3 cloves garlic or 1 1/2 tsp. garlic salt
Bread crumbs
1 egg
Salt and pepper
1/2 c. onions
4 cloves garlic or 2 tsp. garlic salt
3 stems celery
1 1/2 tsp. garlic salt
2 sm. cans tomato paste
1 lg. can tomatoes
1 tbsp. sugar
Red pepper or Tabasco sauce
Black pepper and salt
Dash of oregano
1 c. water

Mix ground beef, onion, garlic, bread crumbs, egg, salt and pepper; make into meatballs. Fry in oil until brown. Take out meatballs and put aside.

Fry 1/2 cup onion, 4 cloves garlic, celery (chopped in fat until soft but not brown). Add 2 small cans tomato paste, tomatoes, sugar, red pepper or Tabasco sauce, salt and pepper, dash of oregano and water. Simmer until thick, 3 to 4 hours or more. Keep adding water so it won't burn. One-half hour before serving put meatballs back in and simmer. Sauce should be thick enough so it won't fall through spaghetti.