Instructions: Combine crushed tomatoes, puree, 7 cups water, sugar, bay leaves, pepper, basil, oregano and fennel seed in an 8-quart stockpot. Heat to boiling; reduce heat to simmer and cover. Prepare meatballs

Meatballs: Mix all ingredients together. Shape into about 20 (1 1/2-inch)

meatballs. Fry in hot oil, turning frequently until all sides are browned.

Remove meatballs from frying pan and add to sauce. In the drippings from the frying pan, brown the chopped onion, the chopped garlic, the can of tomato sauce special, and the 2 cups water. Bring to a boil. Add this to the sauce. Continue to simmer the sauce until thickened, about 2-3 hours, stirring frequently.

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