Spaghetti Sauce and Meatballs

Roger Gregrich
This recipe came from my sister in law's great grandmother in Italy.

4½ quarts water (or less)
6 (6-ounce) cans tomato paste
Salt
Pepper
1-teaspoon parsley flakes
1-teaspoon oregano
1-teaspoon garlic salt
1 teaspoon Italian seasoning
1-tablespoon sugar
Parmesan/Romano cheese to taste (I put a lot in at the start and when I add the meat balls)
8 pieces pepperoni ¼ inch thick
1 whole green pepper cut in quarters

Put 2-/12 quarts water in large pot. Stir in tomato paste. Mix well. Add the rest of the water. Add salt and pepper to taste. Add the rest of the ingredients. Cook for two hours, and then remove pepperoni and green pepper. Add 20 Italian style beef meat balls (Costco) to sauce and cook two more hours remove meatballs and freeze sauce.