MEATBALLS:

1/2 c. milk
2 eggs
3 slices white bread, crumbled
2 lb. ground chuck
1/2 c. finely chopped onion
4 tbsp. chopped fresh Italian parsley
1/2 tsp. fennel seed (optional)
3 cloves garlic, finely minced
1/2 tsp. Italian seasoning (basil, oregano, thyme, etc)
1 tsp. black pepper
1/2 cup grated Parmesan cheese
salt (to taste - about 1/2 tsp or optional)

SAUCE:

1/4 c. olive oil
1/2 c. chopped onion
3 cloves garlic, crushed
1/2 - 1 tsp. salt (to taste)
1 1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 (2 lb. 3 oz.) can Italian style tomatoes
2 (6 oz.) cans tomato paste
1 tbsp. sugar (optional)
1/2 cup red wine
1 (1 lb.) pkg. spaghetti (cooked)
Parmesan cheese (for grating at the table)

Prepare meatballs: preheat oven to 450°F.

In a medium bowl, beat eggs slightly. Add milk and bread; mix well. Let stand 5 minutes. Add ground chuck, onion, parsley, garlic, salt (a light sprinkling), fennel seed, cheese and pepper; mix until well blended. If mixture seems dry, add another egg; if too soft, add some bread crumbs until you have the right consistency. Shape loosely into 24 meatballs, 1 1/2 inches in diameter. Don't press the meatballs together too much or they will be tough.

Place in well greased, shallow baking pan. Bake, uncovered, for 30 minutes or until they are nicely browned. Note: Meatballs can alternatively be browned in a heavy bottomed skillet in 1/2-inch olive oil.

Prepare the sauce: In 5 quart Dutch oven, in hot olive oil over medium heat, sauté onion and garlic until golden, being careful not to allow the garlic to become brown.

Add remaining sauce ingredients and 1/2 cup water or red wine; mashing tomatoes with a wooden spoon. Bring to boiling. Reduce heat and simmer, covered, 1/2 hour.

Add browned meatballs; simmer, covered, over low heat for another hour or so, stirring occasionally. Sauce should barely bubble, and never boil.

If sauce becomes too thick, add a little of the pasta cooking water, or some wine and cook for another 15 minutes. If sauce is too thin, remove cover and simmer til the sauce is desired consistency.

Cook spaghetti as package label directs and when al denté, drain in a colander.

To serve; place spaghetti on serving dish. Top with meatballs and sauce, and sprinkle with cheese.

Serves 6.