1 (#2) can tomato puree
8 (6 oz.) cans tomato paste
Salt and pepper to taste
2 tbsp. parsley flakes
3/4 tbsp. oregano
1 tbsp. marjoram
6 (8 oz.) cans tomato sauce
2/3 c. water
7/8 tsp. garlic powder
1 tbsp. basil leaves
1 tbsp. fennel seed
6 c. water

Combine all ingredients in a large pot. Add meat balls (see recipe below) if desired. Simmer on very low heat for at least two hours from the time it starts bubbling. The longer you cook the sauce, the better it tastes.

MEAT BALLS:

2 lbs. ground beef
1 1/2 c. bread crumbs
2 eggs
1/3 c. ketchup
3/4 c. warm water (season with 1 tbsp. Italian spices, unless you use
seasoned bread crumbs)

Mix all the ingredients and shape into balls. Place the meat balls directly into the pot with sauce.