1 lg. (28 oz.) can crushed tomatoes
1 (18 oz.) can tomato paste
2 tomato paste cans of hot water (36 oz.)
2 cloves garlic, minced or equivalent of garlic in jar
1/4 c. Parmesan cheese
1/4 c. parsley flakes
1 tsp. Italian seasoning
1/2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
2-3 bay leaves
1 tbsp. sugar

Combine all ingredients in heavy kettle or Dutch oven. Bring to a boil, reduce heat to simmer, cover, and simmer for several hours (minimum of 2 hours), stirring occasionally. Uncover the last 30 minutes of cooking to thicken sauce or add a little water, if sauce is too thick.

MEATBALLS:

1 lb. ground beef or ground round
1/4 c. grated Parmesan cheese
1/4 c. parsley flakes
1-2 cloves garlic, minced, or equivalent from jar
1 tsp. salt
1/4 tsp. pepper
1/4 c. Italian bread crumbs
1 egg
Enough water to moisten to proper consistency for forming meatballs

Mix with electric mixer or by hand. Form into balls and brown in 1 to 2 tablespoons of olive oil in large skillet. Add to spaghetti sauce and simmer for about 2 to 3 hours.

Hot or mild Italian sausage can be used in addition to or instead of the meatballs. Bring sausage and about 1/2 cup water to a boil in skillet. Reduce heat to medium-low and simmer until water evaporates and sausage starts to brown. After browning sausage on both sides, remove from pan, drain on paper towels. Cut sausage into 1-inch lengths and add to spaghetti sauce.