Mom's Spaghetti Sauce & Meatballs too

Mario Batali had me hooked on his marinara sauce. So easy & good. The other day Batali let me down. (He wasn't in the pantry where he belongs.) I made Mom's recipe instead, & I'm shocked at myself for forgetting how simple & delicious it is. You do need time to watch it cook, but a crock pot could help. Marzetti is now a big company, but back then it was a nice Italian restaurant in Columbus, Ohio. I think Mom got this recipe from the Columbus Dispatch.

Marzetti Spaghetti Sauce

Brown 2 cloves garlic in olive oil. Add 2 cans tomato paste. (I used about half a tube, maybe more.) Cook a little, stirring. Add 2 cans strained tomatoes & 3 cans water (I don't think I used quite this much water. I just rinsed out the cans.), salt and pepper to taste, 3 T. chopped parsley, & a little sugar. (There's a sugar/no sugar rift; omit it if you must.) Cook & cook & cook. (That's what Mom's recipe says.) I simmered it a couple hours. I tasted it early on & it needed more garlic, so I sautéed a huge clove in olive oil & added it. Perfection!

Mom used to stir in some cheese at the end. She got this idea from our Italian neighbors in Steubenville.

If you like, add these meatballs an hour before serving:

Marzetti Meatballs

Mix together:

1 lb. ground beef

1/2 C. bread crumbs

1/4 C. grated cheese (Mom used Velveeta. Don't knock it -- tasted great.)

1/8 C. chopped parsley

1 clove garlic

salt, pepper