Meatballs:

3 lb. lean ground beef
1 lb. ground pork
4 c. onions, minced
6 cloves garlic, minced
1 c. fresh parsley, chopped
3 c. grated Parmesan cheese
3 c. finely ground bread crumbs
6 eggs
3 tbsp. salt
3 tsp. pepper

Mix all ingredients in a bowl and add enough water to moisten. Shape into small balls and place in a single layer in a large baking pan.

Bake at 450°F for 30 minutes.

Sauce and Spaghetti:

1 tsp. dried basil
2 1/2 tsp. dried thyme
3 tbsp. salt
1 tsp. pepper
1 tsp. crushed red pepper
5 (6-oz.) cans tomato paste
4 lb. spaghetti
Grated Parmesan cheese

Sauté the onion and garlic in oil in a large Dutch oven over medium-high heat for 5 minutes. Add remaining ingredients except spaghetti and cheese; bring to boil, then lower heat and simmer for 1 1/2 hours. Pour sauce over meatballs and cover.

Bake at 350°F for 2 hours. Cook the spaghetti according to package directions and drain well. Serve the meatballs and sauce over the spaghetti and top with Parmesan cheese.