1 lb. ground chuck
1 minced clove garlic
1/4 c. Parmesan cheese
1/2 tsp. salt
1/2 c. diced bread crumbs
2 tbsp. minced parsley
1 egg
1/8 tsp. pepper

Combine all ingredients, mix well. Shape into balls.

SAUCE:

2 tbsp. fat
1 lb. ground chuck
1 green pepper, minced
1/2 c. chopped onions
1 clove garlic onions
3 1/2 c. tomatoes
2 (8 oz.) cans tomato sauce
1 1/2 tsp. salt
2 tbsp. cooking oil
1 tsp. dried rosemary
1/2 tsp. basil
1 c. water
1 lb. spaghetti
1 (6 oz.) can mushrooms
Dash of pepper
1/2 tsp. thyme
1 bay leaf

Saute onions in fat until tender. Add beef, cook until it loses red color, stirring. Add other ingredients except oil and spaghetti. Simmer uncovered about 1 1/2 hours. Meanwhile, brown meatballs in oil. About 20 minutes before sauce is done add meatballs. Cook spaghetti according to directions. Drain. Pour sauce over spaghetti on platter or individual plates. Makes 6 huge servings.