Spaghetti and Meatballs

An Italian classic and one of my favorites!  


1 TBSP chopped fresh or 1 tsp dried oregano leaves
1 TBSP chopped fresh or 1 tsp dried basil leaves
2 tsp chopped  fresh or 1/2 tsp dried marjoram leaves
1 tsp sugar
1/2 tsp salt
1 large onion, chopped (about 1 cup)
2 garlic cloves crushed
6 - 8 whole garlic cloves
1 - 16 oz can whole tomatoes, undrained
1 - 8 oz can tomato sauce
meatballs (recipe follows)
4 cups hot cooked spaghetti


Mix all ingredients except Meatballs and spaghetti in a 3-quart saucepan; break up tomatoes.  Heat to boiling; reduce heat.  Cover and simmer 30 minutes, stirring occasionally.


Prepare meatballs; drain.  Stir meatballs into tomato mixture.  Cover and simmer 30 minutes longer, stirring occasionally.  Serve over spaghetti and, if desired, with grated Parmesan cheese.


Spaghetti and Beef Sauce:


Omit meatballs.  Cook 1 lb ground beef, the onion and garlic in a large skillet, stirring occasionally until beef is light brown; drain.  Stir in remaining ingredients except spaghetti; break up tomatoes.  Heat to boiling; reduce heat.  Cover and simmer about 1 hour, stirring occasionally.


Spaghetti and Chicken Sauce:


Omit meatballs.  Cover and simmer sauce 1 hour.  Stir in 1-1/2 cups cut-up and cooked chicken or turkey; heat until hot.