Spaghetti with meatballs.

Tomato Sauce: 3 14 oz cans of diced tomatoes 1 cup chopped green pepper 1 medium zuchinni, diced 2 mushrooms, diced 1 large onion, diced 2 cloves of garlic, minced 2 tsp ea. dried basil and oregano 1 tsp dried thyme 1 6 oz can tomato paste salt and pepper to taste Heat some oil in a large (3 qt or bigger) saucepan, and cook the onions ontil they have softened a bit. Add the other vegetables except for the garlic (you can use carrot and celery, too, but I am out at the moment), and cook for a few minutes. Add the garlic, cook for just a minute, then add the tomatoes, tomato paste, and spices. Cook covered on a very low heat, stirring occasionally so it doesn't stick, for as little as 20 minutes, or longer of you like a very thick sauce. While the sauce cooks, make the meatballs, prep the garlic bread, and cook the pasta. Meatballs: 1/2 pound ground beef 1/2 cup minced onion 1 egg 1/3 cup breadcrumbs ( I like to use matzah meal) 1/4 cup grated parmesan cheese 1/2 tsp ground thyme 1/2 tsp salt 1/4 tsp pepper Mix all the ingredients with your hands until mixed together well. You don't want to overmix it, though, or the texture will be weird. Using your palms, roll into small balls and fry in a few TB of oil, in two batches, in a large skillet over medium heat. Turn them as they cook, so they brown evenly, until they are well browned on all sides. Remove with a slotted spoon and add to the simmering sauce. Garlic Bread 1 loaf of french bread (Baguette, whatever. Long skinny bread. This works with thick slices of whatever bread you have, too.) 4 TB butter 3 big cloves of garlic, minced Soften the butter in the microwave- you want it to be almost melted, but semi-spreadable- and add the garlic to it. Cut the bread in half (vertically, so you have two long pieces) and spread the garlic/butter mixture on it. Place on a baking sheet and broil for a few minutes, until browned slightly. makes about 30 3/4" meatballs