1 lg. onion, minced
3 tbsp. butter
3 lbs. hamburger
1 (16 oz.) can tomato paste
1/2 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. rubbed sage
1/4 tsp. marjoram
1/4 tsp. basil
1/2 tsp. rosemary leaves, crushed
2 tbsp. parsley flakes
1 (8 oz.) can mushrooms (optional)
Salt and pepper to taste

Saute onions in butter. Crumble 3 pounds hamburger into onion. Cook until pink vanishes. Add salt and pepper and tomato paste, stir. Add all the herbs, stir. Add 2 to 3 cans (6 ounce) of water. Simmer for several hours. If sauce gets too thick add additional water.

MEATBALLS:

1 lb. hamburger
1 egg
1/3 grated Parmesan cheese
5 slices bread (several days old)
1/4 c. milk
Salt and pepper

Soak bread in milk. Squeeze until almost dry. Mix all ingredients together well. Form into walnut size meatballs. Drop into spaghetti sauce and simmer several hours stirring occasionally.

When ready to serve, remove meatballs from sauce. Mix a small amount of sauce on spaghetti. Serve rest of sauce in additional bowl for individual preference. Meatballs are served in another serving bowl to be added to top of spaghetti. Serve grated Parmesan cheese. I save the 12 ounce can to hold some of the fat I remove from the top of the sauce as it is simmering. Sauce can also be placed in refrigerator to coagulate fat. Sauce can be frozen and used later.