Tried and True Spaghetti and Meatballs

Tried and True Spaghetti and Meatballs

Ingredients


Meatballs:
2 eggs
1/2 cup milk
3 slices bread, crumbled
2 pounds lean ground beef
1/2 cup finely chopped onion
2 tablespoons chopped parsley
1 clove garlic, smashed, minced
1 teaspoon salt
1/2 teaspoon pepper

Sauce:
3 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, smashed and minced
1 tablespoon sugar
2 teaspoons salt
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/4 teaspoon black pepper
1 large can (28 to 36 ounces total) crushed Italian tomatoes
2 cans (6 ounces each) tomato paste
16 ounces thin spaghetti noodles

Preparation

Meatballs

In a medium bowl, beat eggs lightly; add milk, bread, and let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into meatballs, about 1 1/2 inches. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 375° for 25 minutes.

Sauce

In a skillet, place olive oil over medium heat, sauté onions until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 50 to 60 minutes longer, stirring from time to time.
Cook spaghetti according to package directions; drain.

Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese.

Tried and True Spaghetti and meatballs serves 6.