Olive oil
1 lg. onion, chopped
4 cloves garlic, minced
1 (28 oz.) can tomatoes
2 (6 oz.) cans tomato paste
1 (8 oz.) can tomato sauce
2 tbsp. oregano
2 tbsp. basil
2 bay leaves
1 tbsp. salt
3/4 c. red wine or water
1 lb. noodles
1/2 c. Parmesan cheese

In a 6-quart pot about 4 hours before dinner, heat enough olive oil to cover bottom of pan. Add chopped onion and garlic; stir to release flavor. Before garlic browns, add tomatoes, tomato paste, and tomato sauce. Break up the tomatoes with a large spoon. Add spices, salt and red wine or water.

MEATBALLS:

1 lb. ground beef
2 cloves garlic, minced
1/2 onion, grated or chopped finely
1 tbsp. oregano
1 tbsp. basil
1 tbsp. salt
1 egg
2 slices bread, torn in itty-bitty pieces
2 tsp. Worcestershire sauce

Combine meatball ingredients in bowl and squish with fingers like meatloaf. Form into balls. Drop in sauce 1 hour before serving. Do not cover! Cook noodles as directed on package. Serve sauce and meatballs on top of spaghetti noodles. Pass the Parmesan cheese on the table.