" CHAO BABY "... ITALIAN SPAGHETTI & MEATBALLS

2 tbsp minced parsley
2 med. onions chopped
2 cloves garlic minced
1/4 cup olive oil
1tsp. oregano
1tsp. basil
1tsp. thyme
1  bay leaf
1 sprig fresh rosemary
2 8oz. cans tomato puree
2 6oz. cans tomato paste
2 tsp. Worcestershire sauce
salt and pepper to taste
8oz. pkg. Long Spaghetti

COMBINE GARLIC ONIONS AND PARSLEY WITH OLIVE OIL/ COOK UNTIL YELLOW
ADD THE REST OF INGREDIENTS ( EXCEPT SPAGHETTI).
SIMMER OVER LOW HEAT ABOUT 3 HOURS. SERVE OVER HOT DRAINED SPAGHETTI.

MEATBALLS: 

3/4 lb. ground beef
1/4 lb. ground pork/sausage
1 cup fine dry bread crumbs
1/2 grated Parmesan cheese
1 tsp. minced parsley
1 clove garlic, minced
1/2 cup milk
2 beaten eggs
salt and pepper to taste

MIX INGREDIENTS TOGETHER; FORM IN BALLS , the size of large walnuts.
BROWN ON ALL SIDES IN HOT OIL.
COOK 30 MIN IN ALL.

NOTE:  Meatballs can be made ahead of time and added to sauce for the last 2hrs.