1 lb. ground chuck
1/2 lb. pan sausage
1 egg
2 slices bread
2 tbsp. chopped parsley
3 med. onions
1 bay leaf
1 (16 oz.) can tomatoes, chopped
1 tsp. celery seeds
2 tbsp. sugar
1/2 tsp. black pepper
2 tbsp. grated cheese
1 garlic clove
3 tbsp. cooking sherry
1 (8 oz.) can tomato sauce

Mix wet bread in cold water; squeeze out all water. Grate cheese; put ingredients in pan and mix. Make balls. Cook in 1/4 cup olive oil. Cool; slow brown on all sides. Cook 3 medium onions, garlic clove, bay leaf, and sherry; brown. Mix with meatballs and tomatoes. Mix all of this together and let simmer for about 30 minutes. Add 2 tablespoons sugar. Cook spaghetti in boiling water for 15 minutes. Rinse off. Serve meatballs over spaghetti. Serves 8.