My Little Italian Aunts' Spaghetti Sauce and Meatballs

These two aunts were born in Italy, and did their houses ever smell heavenly when this was on the stove. Of course, they had no "recipe" but this is my translation. It's a long-simmering sauce, great for a cold, rainy day. Aw, heck....it's great any time!

• Ready In: 4 hrs 30 mins
• Serves: 6-8

Ingredients

• For the meatballs

• 1  tablespoon olive oil
• 3⁄4 lb ground beef
• 1  small onion, diced small
• 1  garlic clove, minced
• 1  egg
• 1⁄2 cup  italian  seasoned bread crumbs
• 1  teaspoon dried basil
• 1⁄2 teaspoon dried oregano
•  salt and pepper

• For the sauce

• 1  tablespoon olive oil
• 1  large onion, cut into a large dice
• 2  garlic cloves, minced
• 1 (32 ounce) can tomato sauce
• 1 (14 ounce) can tomato paste
• 2  cups water
• 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1⁄2 teaspoon red pepper flakes
• 1⁄4 cup granulated sugar
• 1⁄2 cup  grated parmesan cheese
•  salt

Directions

1. Mix all ingredients for the meatballs together and shape into golf-ball sized balls.
2. Heat olive oil in a frying pan and brown on all sides. Set aside.
3. In a dutch oven, heat olive oil over medium heat and add onion and garlic. Cook until onions are just softened -- do not burn the garlic.
4. Add tomato paste and cook for 2 or 3 minutes.
5. Add remaining ingredients, stirring very well after each addition.
6. Add the meatballs, careful to avoid adding the grease from the frying pan.
7. Bring to a simmer, cover, and cook 4 hours.
8. Serve over your favorite pasta with added parmesan cheese on top.