*REAL* ITALIAN SPAGHETTI AND MEAT BALLS I've been wanting to post this since PP started and have finally got the time to sit down and type up some recipes. This is the dish I do best. My friends all want it when they come over. My children's friends pre-order it (nicely, of course) when they spend the night. The recipe I am giving you feeds four more than adequately with enough of the meatballs and sauce left over to freeze for two additional meals. It takes a while, but remember you'll be getting three meals out of it. THE SAUCE 4 12 oz cans tomato paste 4 10 oz cans tomato puree 1 large onion clove or two garlic Mazola oil sweet basil Chop up onion. Saute in Mazola. Add garlic, paste, puree, 5 cans of water, salt, pepper and 3 tablespoons sugar. Stir well. Add bay leaves and sweet basil to taste. Simmer for one hour while you make up the meatballs. Everyone likes their sauce a different consistency. As it cooks you can always add more water to thin out. My family likes it on the thin side, so I usually add about 8 glasses of water during the cooking process. THE MEATBALLS 3lbs. ground round 4 eggs 1/2 cup Romano cheese garlic celery leaves, finely chopped 2 teaspoons salt 1 teaspoon pepper Bay Leaf Sweet Basil Mix well and form meatballs. Brown (until 1/2 done) in Mazola, then add to sauce for its second and final hour. Yield: about 22 meatballs, depending on the size you like them. THE PASTA I like spaghetti or rigatoni, but any pasta will be great. Cook according to package directions. Pour water off. Take meatballs out of sauce at end of second hour and place in serving dish. Mix sauce and pasta together until all pasta completely covered. Serve with grated cheese and always invite the person who gave you the recipe. Trust me. This is the best. My family is all Italian and operated a very successful Italian restaurant here for over 40 years. Antoinette (Carnaggio) Klein