Ang:

This recipe comes from the Italian Peasant and is the best sauce I've ever made...consistently: They call it:

RED GRAVY (otherwise known as Spaghetti Sauce)

(1) 28 oz. tomato puree
1 C water
salt and black pepper
3 t parsley
1 tsp oregano
2 T basil
2 tsp. garlic powder
3 cloves garlic, chopped
1 small onion, chopped
2 T extra virgin olive oil
Spray PAM olive oil

Coat bottom of 6 qt. heavy saucepan with PAM olive oil. Saute garlic and onion in oil until soft, approximately 3-5 minutes. Add tomato, water and spices. Stir, bring to a low boil, stirring occasionally. Lower heat nad simmer for 1-2 hours continuing to stir thoroughout. Also adjust the lid of pan so sauce can "breathe"

Also these meatballs are outstanding:

1 lb. lean ground beef
2 eggs
1/2 C italian flavored breadcrumbs
1 tsp black pepper
3 T parsley
1 tsp garlic powder

In mixing bowl, punch hole in center of ground beef. Add all ingredients into the hole, mix well. Shape into meatballs, place on cookie sheet and bake in oven at 450 degrees for 25-30 min or until meat is not longer pink

Make 8 meatballs