Marsala Spaghetti and Meatballs
1 onion, chopped
1 tsp. oregano
1 clove garlic, minced
1 tsp. basil
2 tbsp. olive oil
3/4 cup marsala wine
1 tsp. salt
1 can tomatoes
1/4 tsp. pepper
1 can tomato paste
1 3/4 cups water

Brown onion and garlic in oil. Add seasonings and 1/2 cup wine. Cook low till wine evaporates.
Add tomatoes, onions, paste and water. Simmer 1/2 hour. Add meatballs and cook covered 1 1/2 hours.
Stir occasionally. Add remaining wine and cook 10 more minutes.
Serve over thick spaghetti, not angel hair fine.

Meatballs:

1 lb. ground beef
1/2 cup bread crumbs (try seasoned)
1 onion, chopped
2 tbsp. chopped parsley
2 to 4 tbsp. Romano or Parmesan (fresh Romano is best and a lot of it)
1 egg
1 tsp. salt
1/4 tsp. pepper

Thoroughly mix together all ingredients and form into balls.
Brown and then put in the sauce. Cook till done.

DO NOT USE COOKING MARSALA.
The best that I have found to use only costs $4.95 a bottle and you can have a little nip.
It is CRIBARI California wine.