Ingredients
1 large onion, finely chopped2 garlic cloves, minced2 tablespoons olive oil3 cans (10-3/4 ounces each) tomato puree1 can (12 ounces) tomato paste1-1/2 cups water1/4 cup grated Parmesan cheese1 tablespoon dried oregano1 tablespoon salt1 tablespoon sugarMEATBALLS:1 pound ground beef1/4 pound ground pork3/4 cup finely crushed saltines4 large eggs, beaten2 garlic cloves, minced3 tablespoons grated Parmesan cheese1 teaspoon dried oreganoHot cooked spaghetti
Preparation
In a Dutch oven, saute onion and garlic in oil until tender. Add the next seven ingredients; mix well. Simmer, uncovered, for 1-1/2 hours.
Meanwhile, combine the beef, pork and cracker crumbs; set aside. In another bowl, combine eggs, garlic, Parmesan cheese and oregano; crumble meat mixture over egg mixture and blend well.
Shape into 1-1/2-in. balls; brown in a skillet, turning once. Add to sauce; simmer, uncovered 1-1/2 hours longer or until a thermometer reads 160°. Serve with spaghetti.
