2 (46 oz.) cans good tomato juice
2 lg. or 3 med. onions
4 cloves garlic
1/2 c. dried parsley, crushed
1 tbsp. sweet basil, crushed
1 1/2 tsp. oregano, crushed
1 tsp. salt
1/2 tsp. white pepper
1/2 to 3/4 c. oil (olive oil is best)

Pour tomato juice into oven safe 4 quart pot with lid. Add crushed parsley, oregano, basil, salt and pepper to tomato juice and bring to a boil. Reduce heat until sauce slowly boils. Dice onions and finely mince garlic. Saute in oil until transparent. Drain well and hold aside. Reduce sauce to thickness you desire. Add onions and bring sauce to a rolling boil stirring constantly. When sauce comes to rolling boil, turn off heat and add meat balls. Cover pot and place in 215 to 225 degree oven for 4 hours. Remove pot from oven, skim off fat that has risen to top of sauce. Stir gently and return sauce to oven for 1 more hour. Serve over spaghetti.