"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
3/4 cup chopped onion, 1 clove garlic minced, 3 tbsp. olive or salad oil, 2 lb. cans tomatoes (4 cups), 2 6 oz. cans tomato paste, 1 cup water, 1 tbsp. sugar, 1 1/2 tsp. crushed oregano, 1 1/2 tsp. salt, 1 bay leaf, 1/2 tsp. pepper
Cook onion and garlic in hot oil until tender. Stir in next 8 ingredients. Simmer uncovered 30 minutes. Remove bay leaf, add meatballs and continue cooking about 30 minutes longer. Serve over hot spaghetti.
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