Killer Meatballs

2 28 oz cans tomato sauce
1 28 oz can tomato puree
1 5 oz can tomato paste
1 T oregano
1/4 t pepper
1/4 t crushed red pepper
1 bay leaf
2 cloves garlic, crushed

Put all in a large pot, bring to boil, reduce heat and simmer for 1 hour (or longer).

Mix:
1 pound ground beef
1/2 c (or more as need to bind together) Italian bread crumbs
1 egg
1 T oregano
1/4 t pepper
1/4 t crushed red pepper
2 cloves garlic, crushed

Roll into walnut sized balls, roll in flour and drop into bubbling sauce.  Cover (to help prevent spatters) and cook 3-4 hours, stirring frequently to help prevent burning.

Sauce thickens overnight and is often better the next day.

Serve with al dente angel hair pasta. 

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