John Logiurato'S Spaghetti And Meatball Sauce - cooking recipe

Ingredients

1 large can Italian tomatoes
1 large can tomato puree
1 can tomato paste
2 to 3 lb. hamburger
3 cloves garlic
1 egg
3/4 c. fresh parsley
1 c. bread crumbs
1/2 c. Parmesan cheese
1 to 2 Tbsp. garlic salt
1 Tbsp. salt
3/4 Tbsp. pepper
olive oil
1 to 2 Tbsp. sugar
2 to 3 bay leaves
1 tsp. oregano

Preparation

Place hamburger in a large bowl.
Add egg, bread crumbs, parsley, cheese, salt, pepper and garlic salt.
Mix with hands thoroughly and form into 1 to 1 1/2-inch balls.
In a large Dutch oven with about 3 tablespoons olive oil, lightly brown meatballs and then remove.
Leave enough drippings to cover the bottom of the pan and discard the rest. Add the 3 cans of tomatoes and 3/4 can of water from puree.
Bring to a boil, gently add meatballs and stir.
Add garlic cloves, about 10 small sprigs of parsley, 1 tablespoon cheese, oregano and bay leaves; add the sugar.
Stir and simmer about two hours.
If the sauce gets too thick, thin with a little water.
If you have too many meatballs, put to the side and freeze.