Grandma Jones’ Spaghetti Sauce

FOR MEATBALLS:

 

1 TSP. ITALIAN SEASONING

1 TSP. PARSLEY FLAKES

2 TSP. SUGAR

1/2 TSP. SALT

1/4 TSP. PEPPER

1/2 TSP GARLIC POWDER

1 LB. HAMBURGER

COMBINE ALL INGREDIENTS AND ROLL INTO 12 BALLS BETWEEN YOUR PALMS.

FOR SAUCE:

2 TBLS. OLIVE OIL

1 MED. ONION, CHOPPED

2 TBLS. ITALIAN SEASONING

1 TBLS. PARSLEY FLAKES

1 TSP. GARLIC POWDER

1 – 28 OZ. CAN CRUSHED TOMATOES

1 – 15 OZ. CAN TOMATO SAUCE

1 – 15 OZ CAN TOMATO PASTE

2 TBLS. SUGAR

1 - 15OZ. CAN OF WATER

IN A LARGE SAUCEPAN OVER MEDIUM-HIGH HEAT ADD OLIVE OIL, WHEN HOT, ADD ONION AND SAUTE UNTIL SOFT AND TRANSLUCENT. ADD SPICES AND COOK FOR 2 MINUTES. STIR IN CRUSHED TOMATOES, SAUCE AND PASTE. SPRINKLE SUGAR OVER THE TOP AND STIR IN WATER, SEASON WITH SALT AND PEPPER TO TASTE. BRING TO A BOIL, ADD THE MEATBALLS AND GENTLY STIR TO COVER MEAT. RETURN TO A BOIL AND REDUCE HEAT TO A SIMMER. SIMMER FOR 1 HOUR. SERVE OVER PASTA.