Spaghetti with Meatballs

This is another from Sonnie.  This looks like it is the
 real deal.  Looks great to me.


- 3 tablespoons olive oil
- 3/4 cup chopped onion
- 4 cloves garlic, minced
- 2 (16 ounce) cans crushed tomatoes
- 3 (6 ounce) cans tomato paste
- 1 cup water
- 1/2 cup sugar
- 1/4 cup chopped fresh oregano, divided
- 1 dried bay leaf
- salt and pepper to taste
- 1 pound ground round
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup chopped fresh parsley
- 2 eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 (16 ounce) package uncooked spaghetti

Directions

1. Heat the olive oil in a large saucepan over
medium heat, and cook the onion until lightly
brown. Mix in 2 cloves garlic, and cook 1 minute.
Stir in crushed tomatoes, tomato paste, water,
sugar, 1/2 the oregano, and bay leaf. Season
with salt and pepper. Bring to a boil, reduce
 heat to low, and simmer while preparing meatballs.

2. In a bowl, mix the ground round, bread crumbs,
 remaining oregano, remaining garlic, parsley,
eggs, and cheese. Season with salt and pepper.
Roll into 1 inch balls, and drop into the sauce.
Cook 40 minutes in the sauce, or until internal
temperature of meatballs reaches a minimum of 160
degrees F (72 degrees C).
3. Bring a large pot of lightly salted water to
a boil, and stir in the spaghetti. Cook 8 to 10
minutes, until al dente, and drain. Serve the
meatballs and sauce over the cooked spaghetti.