1 1/2 lbs. ground beef
1 med. onion, chopped
1/4 c. chopped fresh parsley
1 tsp. seasoned salt
1/2 lb. ground pork
2 tbsp. dry bread crumbs
1/4 c. milk
1/4 tsp. pepper
1 bay leaf
1/2 tsp. fennel seed, crushed
1 lb. spaghetti
1 tbsp. olive oil (optional)
1 tsp. Italian seasoning
1 (28 oz.) can whole Italian tomatoes, cut up and drained
1/2 tsp. salt
1 can black olives
1/2 c. sugar
1/8 crushed red pepper
Parmesan cheese
1 can mushroom stems
1 clove garlic

(1/4 teaspoon thyme, 1/4 teaspoon basil, 1/4 teaspoon marjoram, 1/4 teaspoon oregano).

In medium bowl, combine first 8 ingredients. Mix well. Shape into balls. Heat oil in Dutch oven, brown evenly. Add remaining ingredients, except spaghetti and Parmesan cheese. Bring to boil, reduce heat, simmer, covered until meatballs are cooked through and flavors are blended, about 30 minutes, stirring occasionally. Fix spaghetti, drain. Serve with cheese on top.