Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil or butter
   1      clove         garlic -- minced
   1      medium        onion -- finely chopped
   1      can           italian-style tomatoes -- (28 ounces) mashed
   2      teaspoons     salt
     1/2  teaspoon      sugar
   1      teaspoon      leaf basil
   1      teaspoon      leaf oregano
   1      can           tomato paste -- (6 ounces)
     1/4  teaspoon      crushed red pepper
                        meatballs (below) (optional)
   2      packages      spaghetti -- (16 ounces each)
                        grated parmesan cheese
                        meatballs:
   1      pound         lean ground beef
     1/2  pound         lean ground pork
   1      teaspoon      garlic salt
     1/4  cup           grated parmesan cheese
     1/8  teaspoon      freshly ground pepper
     1/2  teaspoon      leaf basil
     1/2  teaspoon      leaf oregano
     1/2  teaspoon      leaf thyme
     3/4  cup           dry bread crumbs
     1/3  cup           pine nuts (optional)
   2      tablespoons   dried parsley flakes
   2                    eggs
     1/4  cup           evaporated milk

Preparation:

Combine all ingredients except Meatballs, spaghetti and cheese in Crock-Pot; stir well. Cover and cook on Low for 5 to 10 hours. If Meatballs are added, continue to cook on Low for 7 to 12 hours. Just before serving, cook spaghetti according to package directions. Serve topped with Meatballs in sauce and pass grated Parmesan cheese. Mix all ingredients thoroughly. Shape into 24 meatballs about 1 1/2 inches in diameter. Place on baking sheet and bake in 450 degree oven for 15 to 20 minutes or brown meatballs in skillet; drain.