SAUCE:

1/4 c. butter
1 - 2# can button mushrooms
2 med. onions, chopped
1 bell pepper, chopped
3 ribs celery, chopped
1 clove garlic, minced
1 - 2# can solid pack tomatoes (20 oz.)
2 oz. paprika
2 tbsp. sugar
1 tsp. salt
1/2 tsp. white pepper
1 tsp. sage
1/4 tsp. rosemary
3 cans tomato paste
4 oz. sherry wine
2 c. meat stock or water

MEATBALLS:

1 1/2 lb. veal shoulder, finely ground
1 1/2 lb. pork shoulder, finely ground
1 med. onion, finely chopped
1 bell pepper, finely chopped
1/4 c. parsley, finely chopped
3 eggs, beaten
3 oz. cracker meal
1 tsp. salt
1/2 tsp. pepper
3 c. spaghetti sauce, from above recipe
2 c. water

SPAGHETTI:

2 lb. pure semolina spaghetti (extra long)
1 1/2 tsp. salt
1 gallon water
1/2 grated parmesan cheese

For sauce: Drain mushrooms; reserve liquid. Saute mushrooms in butter, then add onions, bell pepper, celery and garlic. Simmer 15 minutes. Add remaining sauce ingredients, and reserved mushroom liquid. Simmer 40 minutes.

For meatballs: Mix ingredients thoroughly. Shape into 1 inch balls. Place in roasting pan. Cover meatballs with 3 cups of the sauce from above and the 2 cups water. Bake in moderate oven until meat is done.

For spaghetti: Place water on to boil in long vessel, adding salt. Place strings of spaghetti in water without breaking. Boil 20 minutes. Was in hot water; drain. Add sauce and meatballs and mix carefully. When ready to serve sprinkle with cheese. Serve with breadsticks and a burgundy wine. Serves 12.