Uncle Johnny Bussoletti's Spaghetti Sauce and Meatballs

• 1/2 c. cooking oil
• 1/2 medium sized onion (or 1 small onion)
• 4 T. dried parsley
• 4 T. dried basil
• pinch garlic salt
• 2 t. salt
• 1 t. pepper
• 1 can (12 oz.) Contadina tomato paste
• 1 can (1 lb., 13 oz.) Contadina tomato sauce
• water

1. Make the stock.
   Peel and cut the onion into small pieces. Brown in oil over low heat (don't scorch!) in a small pot. Add parsley, basil, and garlic salt. Cook for 15 min. until the onions are browned. At the end, add salt and pepper.

   Meanwhile...

2. Make the tomato mixture.
   Empty the cans of tomato paste and sauce into a heavy 2 1/2 qt. pot. Fill the cans with water and add to the pot. Put it on high heat until it starts to boil, then turn the heat to low (don't scorch!).
   
3. Add the stock to the tomato mixture. With the heat on low, simmer for about an hour, stirring frequently.

   Taste. If too tart near the end, add sugar.

• 1 lb. ground beef
• 1 small jar grated romano cheese
• 2 to 3 times as much bread crumbs
• 1/2 small onion
• 1 T. dried basil
• 1 T. dried parsley
• 2 eggs
• salt & pepper
• some milk

1. Finely chop the onion. Put the onions in a bowl, and add the cheese, bread crumbs, parsley (sprinkle until you see green), basil, salt and pepper. Mix well.
2. Break the eggs into a bowl. Add some milk and mix together.
3. Add the egg mixture to the dry mixture. Add more milk if too dry, making a batter.
4. Add the meat to the batter and mix. Scoop out the meat with a large spoon or ice cream scoop, and roll into balls.
5. Brown in oil in a skillet on both sides. Cook in spaghetti sauce for 30 minutes.