MEATBALLS:

2 lb. lean hamburger
3/4 c. bread crumbs
1 egg
1 onion, finely chopped
1/2 c. milk
1 tsp. salt
1/2 tsp. sweet basil
1/2 tsp. parsley
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
Pepper to taste
Oil for frying

Mix well; shape into balls about 1 1/2 inch diameter. Cook in hot oil, turning often to brown on all sides.

SAUCE:

1 lb. lean hamburger
1 lg. onion, chopped
2 cloves garlic, minced
2 tbsp. minced parsley
2 (8 oz.) cans tomato sauce
3 (8 oz.) cans water
1 (10 oz.) can tomato puree
1 tsp. salt or to taste
1/2 tsp. sweet basil
1/2 tsp. Italian seasoning
1/2 tsp. cinnamon
Pepper to taste
Oil for frying

In large pot, saute onions and garlic in hot oil until translucent. Add tomato sauce, tomato puree and water. Add seasonings. Bring to boiling, and as it is boiling, drop in hamburger in small pieces. Add meatballs. Turn heat down to low and let simmer for about 3 hours. Remove meatballs if more cooking is desired for a thicker sauce.

SPAGHETTI:

Cook spaghetti according to package directions. Spread some of the sauce in a large bowl, add drained spaghetti and some more of the sauce, sprinkle with grated Parmesan cheese and toss. Serve hot with meatballs and sauce.