4 (6 ounce) cans tomato paste (Contadina )
9 cups water
2 teaspoons oregano
1 1/2 teaspoons garlic, minced, from a jar
1 1/2 teaspoons basil
2 teaspoons salt
2 teaspoons pepper
1 teaspoon onion, dry minced
1/4 cup wine
1 (8 ounce) can mixed mushrooms
1/2 cup parmesan cheese (the kind in the green can, fresh doesn' t work well)
1 (16 ounce) package spaghetti
1 lb ground chuck
1/2 cup dry unseasoned breadcrumbs
1/4 cup parmesan cheese (the kind in the green can)
1 small onion, minced (about 1/2 Cup)
1/4 cup spaghetti sauce (from pot)
1 -2 tablespoon italian seasoning
In a large pot mix tomato paste,water, seasonings together. Place on stove and simmer over med.
Simmer over med-high heat til it comes to a slight boil. Turn the heat to low and keep it at a very gentle simmer.
Cook and stir frequently. taste to see if you like the spice combination, adding more as necessary.If sauce thickens too much, add a little extra water.
Cook 2 hours, and add mushrooms to the sauce. Cook another 30 minutes.
Mix together the onion, egg, ground beef, salt, pepper, seasoning, breadcrumbs,parmesan,and sauce. Shape into golf ball.
size balls, and brown on all sides. When done drop into the sauce.
Prepare spaghetti according to package directions, and it cooks, add wine , and parmesan cheese to sauce and stir gently to mix.cook just a few minutes longer to allow sauce to flavor meatballs.
When spaghetti is done, remove meatballs, and toss it with the sauce and serve with additional parmesan cheese