SPAGHETTI AND MEATBALLS

By rmille6277

Sherry Riggs Bower

Ingredients

• 3/4 cup chopped onion
• 1 clove garlic, minced
• 3 tablespoons salad oil
• 2 (1 pound) cans tomatoes, cut up, (4 cups)
• 2 (6 ounce) cans tomato paste
• 2 cups water
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoons dried oregano, crushed
• 1 bay leaf
• Italian Meatballs (recipe below)
• Hot cooked spaghetti

Preparation

Step 1

Cook onion and garlic in oil till tender but not brown. Stir in next 8 ingredients. Simmer, uncovered, 30 minutes; remove bay leaf. Add meatballs. Loosely cover; cook 30 minutes. Serve over spaghetti. Pass Parmesan cheese, if desired. Serves 8.
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ITALIAN MEATBALLS:
Soak 4 bread slices in 1/2 cup water for 2 to 3 minutes; add 2 eggs and mix well. Mix with 1 pound ground beef, 1/4 cup grated Parmesan cheese, 2 tablespoons snipped parsley, 1 teaspoon salt, 1/4 teaspoon dried oregano, crushed, and dash of pepper.
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Wet hands and form meat mixture into small balls (about 24). Brown slowly in 2 tablespoons hot salad oil. Add meatballs to sauce, simmer, loosely covered, for 30 minutes as directed for Spaghetti and Meatballs. Makes 8 servings.
For a variation, serve with mushroom sauce.