Spaghetti And Meatballs
    3 cans tomato sauce(16 oz)
    1/4 cup fresh chopped oregano
    2 teasppons of garlic, minced
    1 teaspoon sugar
    1 teaspoon salt
    1 teaspoon black pepper
    1/2 cup sliced mushrooms (optional)
    2 pounds hamburger
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon ground oregano
    1 teaspoon salt
    1/4 teaspoon black pepper
 Into 2 pounds of hamburger meat mix the ingredients and form into meatballs rolling them into 1 1/2 to 2 inch balls. Brown them in a large cast iron skillet and and romove to drain in a colander. Leave a little of the fat from the browning and add 3 cans of tomato sauce (15 or 16 oz). Add ingredients and let simmer about 30 minutes with the meat balls. The longer it simmers the better but not until it reduces too much.
 To cook the spaghetti bring a large pot of water to a boil and cook it until it just gets tender and no more. You have to use a lot of water to keep the concentration of starch from making the spaghetti stick together. Add a teaspoon of salt and a table spoon of olive oil to the water before adding the spaghetti. Water should be boiling vigorously when you add the spaghetti.