SAUCE:

1/4 c. olive oil
1 med. onion, chopped
1 clove garlic, minced
3 whole basil leaves or
1 tbsp. basil, chopped
1 tbsp. oregano
1 1/2 tsp. salt (or to your taste)
1 tsp. sugar
1 tbsp. black or white pepper
2 (8 oz.) cans tomato paste
1 (8 oz.) can tomato sauce
1 1/2 tomato paste cans of water (more or less to your desired taste)

MEATBALLS:

1 1/2 lbs. lean ground beef
1/2 tsp. salt
1 clove garlic, minced
1/2 tsp. pepper
1 egg
1 sprig parsley, chopped
3/4 c. dried bread crumbs

CHICKEN:

1 chicken, cut in serving pieces
Salt, pepper & granulated garlic

STEP 2 (MEATBALLS) : In a large mixing bowl combine ground beef, 1/2 teaspoon salt, parsley, 1/2 teaspoon pepper, garlic, bread crumbs, egg and 1/4 cup water. Mix and shape into meatballs (size according to your preference).

STEP 1 (SAUCE) : In a large stockpot or heavy skillet, heat olive oil. Add onions and garlic and cook until glazed. Lower heat and add tomato paste, tomato sauce and water. Stir in basil, oregano, 1 teaspoon salt and 1/2 tablespoon pepper and 1 teaspoon sugar. Add meatballs. Cover and simmer for 3 hours, removing grease as it surfaces.

STEP 3 (CHICKEN) : You may also use chicken and meat balls in this recipe. After cleaning chicken, put in a flat pan. Sprinkle with salt, pepper and granulated garlic to your taste. Brown chicken in oven until brown on both sides. Drain chicken pieces and add to spaghetti sauce. Let simmer 1 hour before serving.

STEP 4 (SPAGHETTI) : Cook 1 pound in rapidly boiling salted water 8 to 10 minutes or until spaghetti is al dente. Drain and rinse spaghetti. Pour sauce over spaghetti and serve meat and/or chicken on side.