Rita's Spaghetti Sauce, adjusted

1 lg. can tomato puree
3 16 oz. can tomato paste
1/4 t. cinnamon
1/4 cup sugar
1 T basil
2 minced garlic cloves
salt and pepper
2 bay leaves
1/4 t baking soda
1 t. oregano
1 tsp salt
Use the lg. puree can to add 3 to 3 1/2 cans of water
Mix all together in a lagre pot with a heavy bottom and bring to a boil, stirring often.
Add meatballs, bring to low boil, then reduce to low.
Continue to cook on low, stirring occasionally, until sauce cooks down half way. I usually cook it about 8 hours.

Meatballs
2 lbs. lean ground chuck
1 lb ground pork or Italian sausage
3 eggs
3/4 cups of seasoned bread crumbs
2 T parsley
1 med. chopped onion
salt and pepper
Mix everything together well and roll into balls about 2 1/2"
Add to sauce. I like to make them the night before and put them in the freezer but you don't have to.