Ingredients
3/4 cup chopped onion1 tablespoon olive oil1 garlic clove, minced1 can (28 ounces) Italian crushed tomatoes, undrained1 can (6 ounces) tomato paste1 cup water1-1/2 teaspoons dried oregano1/2 teaspoon salt1/2 teaspoon pepperMEATBALLS:4 slices white bread, torn2 large eggs, lightly beaten1/2 cup grated Parmesan cheese1 garlic clove, minced1 teaspoon dried basil1 teaspoon dried parsley flakes1/2 teaspoon salt1 pound lean ground beef (90% lean)2 tablespoons olive oil1 package (16 ounces) spaghetti
Preparation
In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, in a small bowl, soak bread in 1/2 cup water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. Meanwhile, cook spaghetti according to package directions; drain. Serve with meatballs and sauce.
