3/4 c. chopped onion
3 tbsp. olive or salad oil
2 (1 lb.) cans (4 c.) tomatoes
2 (6 oz.) cans (1 1/3 c.) tomato paste
1 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
1 1/2 tsp. crushed oregano
4 slices dry bread
1 lb. gorund beef
2 eggs
1/2 c. grated Romano cheese
2 tbsp. chopped parsley
1 clove garlic, minced
1 tsp. crushed oregano
1 tsp. salt

Cook chopped onion in hot oil until tender. Add next 7 ingredients and 1 cup water. Simmer 30 minutes; remove bay leaf.

Soak bread in water 2 or 3 minutes; squeeze out moisture. Mix bread with remaining ingredients. Shape in about 20 balls. Brown in hot oil. Add to sauce, cook 30 minutes. Serve over spaghetti. Serves 6.