Blue-Ribbon Italian Sauce

In saucepan, add tomato sauce, paste, water, garlic, sugar, potato, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Heat and stir until sugar dissolves. Bring to boiling. Reduce heat. Cover; simmer for 1 hour, stirring occasionally.

In a large bowl combine eggs, soft bread crumbs, Parmesan, dried parsley, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Add beef and mix well. Shape into 12 large meatballs.

Heat oil in a large nonstick skillet. Add meatballs. Cook over medium-low heat for about 20 minutes or until cooked through (160 degree F), turning meatballs occasionally to brown evenly.

Mash the potato in the sauce and add meatballs. Serve over hot cooked spaghetti. Sprinkle with finely shredded Parmesan, if you like.