Spaghetti Sauce

Chop fine:
4-5 garlic cloves
2-3 stalks of celery
3 medium size white onions
1-2 large carrots (carrots reduce the acidity of the sauce and add a nice texture, you will not taste them)

Pour 1-2 Tbsp of Olive Oil over the bottom of a large stock/sauce pan. Heat the oil until it's so hot a drop of water sizzles in it.  Add in all the vegetables and sauté (you want to remove most of the moisture from them and blend the flavors). Now would be the time to add mushrooms if you like.

Once the veggies are ready, add:
2 quarts tomato juice
5 cans tomato paste (add more or less to taste and consistency preference)
1/4 Tsp pepper
1 Tbsp parsley
1 Tsp oregano
1 Tsp basil
2-3 Tbsp white sugar

Simmer.

Into this pot of sauce you can add whatever type of meat you prefer, I like to use:
boneless pork chops
pre-broiled or boiled chicken (adding raw chicken to the sauce will make the sauce watery)
Italian sausage
Meatballs

Simmer for 2-3 hours to blend the flavors and make sure the meat is cooked and tender.

Meatballs

1 1/2 pounds ground beef (the leaner the beef, the less oil in your sauce)
1 egg
1/4 cup milk
1/2 cup bread crumbs
2-3 garlic cloves, chopped fine
1 tsp parsley
1/2 tsp pepper
2 tsp salt

Beat the egg into the milk before pouring over the ground beef in a bowl. Add the remaining ingredients and mix together well. Form meatballs (any size you like) and drop them into the sauce. Simmer, stirring occasionally.