Spaghetti and Meatballs

 

1

tablespoon olive or vegetable oil

1

medium onion, chopped (1/2 cup)

1

clove garlic, finely chopped

1

can (28 ounces) whole tomatoes, undrained

1

can (6 ounces) tomato paste

1/4

cup chopped fresh parsley

1/4

cup water

1

teaspoon sugar

1

teaspoon salt

1/2

teaspoon dried basil leaves

1/4

teaspoon pepper

1

package (16 ounces) spaghetti

Grated Parmesan cheese

1 1/2

pounds ground beef

3/4

cup dry bread crumbs

1/2

cup milk

2

tablespoons grated Parmesan cheese

1

tablespoon chopped fresh parsley

1

teaspoon salt

1/2

teaspoon dried oregano leaves

1/4

teaspoon pepper

1

medium onion, finely chopped (1/2 cup)

1

egg

• 1 Prepare Meatballs. Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
• 2 Stir in remaining ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
• 3 Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.