Weldon's Meatballs and Spaghetti Sauce

For the sauce:

• 3/4 cup onion, chopped
• 1 clove garlic, minced
• 3 tbls. olive oil
• 4 cups tomatoes
• 1-1/2 cups tomato paste
• 1 cup water
• 1 tbl. sugar
• 1-1/2 tsp. salt
• 1/2 tsp. pepper
• 1-1/2 tsp. crushed oregano
• 1 bay leaf

Cook onions and garlic in hot oil until tender but not brown. Stir in remaining ingredients. Simmer uncovered 30 minutes. Remove bay leaf.

For the meatballs:

• 4 slices dry bread
• 1 lb. ground beef
• 2 eggs, beaten
• 1/2 cup grated parmesan cheese
• 2 tbls. chopped parsley
• 1 clove garlic, minced
• 1 tsp. crushed oregano
• 1 tsp. salt
• dash of pepper
• 2 tbls. olive oil

Soak bread in water 2-3 minutes. Squeeze out moisture. Combine bread with remaining ingredients except oil. Form into small balls (about 20-24). Brown slowly in hot oil.

Add meat balls to sauce. Bring to a boil, reduce heat and simmer for 30 minutes.

Serves 6.