Sammy Davis' Spaghetti Sauce and Meatballs
3 large yellow onions, coarsely grated
1 large green pepper, coarsely grated
1/4 cup olive oil
2 small cans tomato sauce
2 small cans Italian tomato paste
1/3 cup water
1 clove garlic
1 medium bay leaf
1/2 teaspoon oregano
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Squeeze (or strain) onion juice, discard juice but retain the pulp. Saute grated onion and green pepper in olive oil 10 minutes, stirring often. Transfer to a cooking pan.
Add tomato sauce, tomato paste, water, garlic, bay leaf, oregano, sugar, salt and pepper. Mix well. Cook over low heat about 45 minutes, stirring often to prevent burning. Just before serving, remove garlic and bay leaf.
1 large yellow onion, coarsely grated
1 1/2 pounds ground round
2 eggs, beaten
1/4 teaspoon garlic salt
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Combine onion, ground round, eggs, garlic salt, salt and pepper. Mix well. Form into balls. Brown in olive oil rotating to cook on all sides. Drain on absorbent paper before adding to the sauce. When assembling, cook spaghetti according to package instructions. Spoon the sauce and meatballs over the spaghetti. Top with freshly grated Parmesan cheese. Serves eight.