29 oz. can tomato sauce
29 oz. can tomato puree
1 tsp. minced garlic
2 tsp. fennel seed
2 tsp. cinnamon
1 tsp. rosemary
1 1/2 tbsp. oregano leaves, crushed
2 bay leaves
1 tbsp. sweet basil
1 can (29 oz.) water
1 lb. hamburger or 1/2 chicken cut up
1 lg. onion, chopped

Brown meat in stockpot with onion. Drain fat. Combine all ingredients and simmer on low heat for 2 hours. Cool and refrigerate overnight. Add 1 (6 oz.) can tomato paste and simmer 1 1/2 hours. Leave cover on or off depending on your taste for thick or thinner sauce. Add meatballs if desired in the last hour of heating. Serve on regular spaghetti noodles or vermicelli noodles. Sprinkle with Parmesan.