1 qt. (1 lb. 2 oz.) onions, chopped
9 cloves of garlic, chopped
1 1/2 c. melted fat or oil
2 1/2 gallons (20#) whole tomatoes, undrained and mashed
1 3/4 qt. tomato paste
1 c. brown sugar
1 tbsp. oregano
1 tsp. pepper
5 lb. ground beef
4 lb. ground pork
2 qt. dry bread crumbs
2 1/4 c. Parmesan cheese, grated
1 qt. water
1 1/4 c. or 3/4 oz. parsley
6 lb. spaghetti or rigatoni

Cook onions and garlic in oil or fat until soft. Stir in tomatoes and tomato paste, brown sugar, salt, oregano, pepper (simmer for 1 hour covered). Mix together remaining ingredients except spaghetti. Shape into meat balls. Bake 400 degree oven for 20 minutes. Drain off fat. Add to sauce, simmer uncovered for 30 minutes. Cook spaghetti in boiling water salted (1 gallon water plus 2 tablespoons salt per pound of spaghetti) until tender 6 to 8 minutes. Drain. Serve with sauce. Makes 50 servings.