Dawn's Spaghetti and Meatballs

Sauce:
3/4 C chopped onion
3 T. oil
2 1-lb cans tomatoes (4 cups)
2 6-oz cans (1-1/3 cups) tomato paste
1 T. sugar
1-1/2 t. salt
1/2 t. pepper
1 bay leaf
1-1/2 t. oregano
1 cup water

Cooked chopped onion in hot oil until tender. Add next 7 ingredients, along with 1 cup water. Simmer 30 minutes. Remove bay leaf. After mixing and baking meatballs, add them to sauce and simmer another 30 minutes.

Meatballs:
1/2 c. bread crumbs
1 lb. ground beef
2 eggs
2 T. chopped parsley (or 2 t. dried parsley)
1 clove garlic, minced
1 t. crushed oregano
1 t. salt
1/2 cup grated Romano cheese

Preheat oven to 375 degrees. Mix ingredients together thoroughly. Form into 1-inch balls. Bake in broiler pan for 20 minutes. Add to sauce.

This recipe is from a cookbook of my mom's way back in the 60's. It calls for a lot of salt. Since I used canned tomatoes and tomato paste, I don't add any of the salt! I don't think we would be able to eat it, with all the salt added. We don't miss it.