1/2 c. oil
1 med. onion, chopped
2 med. garlic cloves, halved
1 lb. ground sirloin (fry in separate pan; drain grease and add to sauce)
1 can Contadina tomato sauce
1 tsp. sugar
1 lb. spaghetti

In a 6 inch fry pan, saute onion and garlic in oil until onion and garlic are browned. Strain onion and garlic out of frying pan and set them aside. Set the oil inside the frying pan aside to cool. In a medium saucepan, heat the tomato sauce on medium heat; stir in cooled oil and sugar. Bring to a boil for 5 minutes on high heat and then reduce to medium heat. Cook partially covered for 1 hour; add meatballs last 45 minutes. Last 10 minutes reduce heat to simmer and cover tightly. The longer you cook it, the thicker it gets.

MEATBALLS:

1 lb. ground sirloin
1/2 sm. onion
1/2 clove garlic (puree onion and garlic together in blender
1 egg, beaten
1/2 tsp. salt
1/2 tsp. pepper, or more to taste
1/4 c. grated Romano cheese
1/2 c. Progresso bread crumbs, Italian style

Thoroughly mix all above ingredients. Grease a baking dish with oil. With oil on your hands, roll meatballs about 1 to 1 1/2 inch round. Makes about 12. Bake at 350 degrees for 25 minutes. Add meatballs to sauce for last 45 minutes. (They will soften when done.)