Old-Fashioned Spaghetti and Meatballs

For the Spaghetti Sauce: In a large skillet, add the olive oil and saute the onion over medium heat until it has softened. Add the celery and carrots and cook 8 to 10 minutes, lowering the heat if necessary to keep the vegetables from browning. (If making a meat sauce, use a fork to crumble the meat into the pan as well; cook, stirring, until the meat loses its pink color.) Next, turn the heat to High and add the wine. Cook, stirring until the wine has evaporated. Add the tomatoes and their juice. (If you are using whole tomatoes, break them up in the pan with a wooden spoon.) When the mixture begins to bubble, turn the heat to Low and keep the sauce barely simmering for 1-1/2 hours. Finally, stir in the seasonings and remove from the heat. You may use the sauce immediately, save it for a day or two in the refrigerator or freeze it. Makes 2-1/2 quarts. For the Meatballs: Combine the bread cubes with the water and let stand for 5 minutes. Combine the ground beef and cheese in a bowl. Thoroughly mix in the bread cubes, garlic, herbs and spices, and egg. With your fingers, shape the meat into 12 balls. Heat the oil in a large skillet. Add the meatballs and brown them evenly, turning them often. Move the meatballs to paper towels and pat off the fat; then add them to a large pot with 3-1/2 cups of tomato sauce. Simmer partially covered for 45 minutes or until the meatballs are cooked through. Ladle the sauce and meatballs on top of spaghetti cooked according to the package directions; pass the parmesan as well. The sauce and meatballs will keep for several days in the refrigerator or may be frozen. Makes 4 servings.