I thought while I was posting the meatballs, I'd also post the sauce that goes with it. This, too, is from my 1968 Time-Life Foods of the World Series, Cooking of Italy

"Salsa Pizzaiola"

Makes 3 cups

3 Tbsp olive oil
1 cup finely chopped onions
1 Tbsp finely minced garlic
4 cups Italian plum tomatoes, coarsely chopped or canned diced (2.5 cans)
1 six ounce can tomato paste
1 Tbsp dried oregano
1 tsp dried basil (or 1 Tbsp fresh, chopped)
1 bay leaf
2 tsp sugar (I usually leave this out)
1 1/2 tsp salt
freshly ground black pepper

Saute onions in olive oil until soft, but not brown. Add garlic and saute another minute, stirring constantly. Stir in the tomatoes*** and their liquid, the tomato paste, oregano, basil, bay leaf, (sugar) salt and a few grindings of black pepper. Bring to a boil then turn the heat very low and simmer uncovered for about an hour.

***I put tomatoes in a large jar with the sauteed onions and garlic, the tomato paste and dried herbs (not the bay leaf) and puree them with my stick blender. This makes a thick, smooth sauce. Then I put all that back into the pot with the bay leaf.

I freeze in 2-cup portions, usually doubling or tripling the recipe. This sauce is not only good for spaghetti, I also use it for lasagna, meatball pita pocket sandwiches, sauce for calzones, or cooked down to thicken for pizza sauce.

Bon Appetit!!

OOOOhhhhhh my! I'm drooling! I can't wait to try this one. Luckily the rain hasn't drowned out the tomato plants in the garden (that's the only thing it hasn't ruined! ) so it'll be great to have this recipe when my plum tomatoes ripen.

Thank you, thank you, thank you!

ooooh, I'm like Shel, I wished I had check these posts before I started supper.
Because I'm fixing lasagne. This sounds sooo good. Thanks for posting it
Crystal