Instructions: In a large bowl, combine all meatball ingredients, except oil. Wet palms of hands and shape mixture into balls about 1 1/2" in diameter. (

Makes about
17 or 18 meatballs). Heat oil in skillet and cook meatballs over medium heat until golden brown. Turn occasionally to brown evenly. Set aside. For the sauce: Strain the drippings from the meatballs into a large sauce pan, over medium heat. Saute garlic and onion. Add tomato puree, tomato paste, and the water (use some to get all the tomato from the cans). Stir until well blended, then add sugar, basil, red pepper, salt and pepper. Let mixture come to a boil, lower heat and simmer, uncovered, for about 1 1/2 hours. Add meatballs to sauce and continue to simmer for another hour. Cook spaghetti according to package directions and serve topped with sauce.

Makes about 6 servings.

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