Vern's Southern Style Spaghetti and Meatballs

As I have said before, it is all about taste. Taste as you cook and it will turn out the way you want it. Directions Meatballs: Combine thoroughly the ground meat, onion, cheese, and seasonings. Form golf ball size meatballs and brown in oiled skillet. Set aside when done. Meat choices:: Instead of meatball, break up the ground beef in skillet. Instead of ground beef, try pork chops, or ballpark franks or my Favorite of all time is Pig Tails, this one has a favor that is out of this world GOOD. Sauce: In a thick bottom large pot with oil added, simmer on low heat the stewed tomatoes and tomato paste with 1/2 cup of water for 1 or 2 hours without the seasonings. Add more water, 1/4 cup at a time if sauce gets too thick. You do want a thick sauce. My opinion the thicker the better. Stir to prevent sticking. Add the remaining ingredients, stir and then add the meatballs. Cook on low heat for one more hour or as this old Southerner says - "Use your own judgment if it is enough (on the cooking time)" and maybe add a li'l more water if needed. I perfer the sauce to be thick. It just don't taste near as good when the sauce is thin like water. Optional - Add a tablespoon at a time (15 minutes) of flour mixed with 1 tablespoon of hot oil from cooked meat to thicken, stiring. until disired thickness has been reached. Serve over your favorite pasta. Serve with Vern's Southern Style Fryed Potatos with onion. Serve with Vern's Southern Style Buttermilk Biscuits.