Spaghetti and Meatballs

(by Cindy Roos Young)

For the sauce:

28 oz. tomato purée or crushed tomatoes

6 oz. tomato paste

8 oz. tomato sauce

1 c. (or fill the 8 oz. can) water

2 T. dried parsley flakes

1/4 t. ground black pepper

1/4 c. grated Parmesan cheese

2 - 3 T. sugar

2 T. dried basil leaves

1 bay leaf

For the meatballs:

1 lb. ground beef

1/2 c. plain dry bread crumbs

1/4 c. milk

1 egg

1 T. dried parsley flakes

1/4 t. ground black pepper

1 t. onion powder

1/2 t. garlic powder

1 t. dried oregano leaves

2 T. dried basil leaves

2 T. grated Parmesan cheese

Stir all ingredients for the sauce in a 4-qt. slow cooker until well mixed.

Cover and cook on high for 4 hours or on low for 6 hours.

Thoroughly mix all ingredients for the meatballs in a large bowl.

Shape firmly into 12 meatballs.

Preheat oven to 400 F.

Place meatballs in a 9-in. (round or square) nonstick baking pan, and bake for 30 minutes, or until browned and cooked through, turning once during baking time.

Add the meatballs to the slow cooker for the last hour of sauce cooking time.

Remove the bay leaf.

Serve the sauce and meatballs over spaghetti.

Makes about 6 cups or 12 servings.

(Read The Lost Recipe, the story that accompanies this recipe.)