Cooks Recipes | Spaghetti and Meatballs Recipe

Thick, red tomato sauce burbling on the stove fills the kitchen with the glorious aroma of a spaghetti-dinner to come! Enjoy this hearty dish with a crisp salad, crusty bread and lots of fresh fruit for dessert.

Spaghetti and Meatballs

1 large egg, beaten 1/4 cup milk 1 slice of soft white bread 1/3 cup freshly grated Parmesan cheese 1 teaspoon salt, divided use 1 teaspoon ground black pepper, divided use 1 teaspoon crushed dried oregano, divided use 1 pound ground beef 1/2 pound ground pork 2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 1 (28-ounce) can diced tomatoes, in juice 1 (6-ounce) can tomato paste 1/2 cup water 1 tablespoon granulated sugar 2 bay leaves 8 ounces spaghetti pasta Freshly grated Parmesan cheese for accompaniment

In a bowl combine the egg and milk and crumble in the bread. Add Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon oregano. Add the ground beef and ground pork and mix well. Wet hands. Measure 2 tablespoons meat mixture, shaping meatballs by hand.
In a deep saucepan heat oil; add onions and garlic and cook until the onions are transparent. Remove the onions and garlic with a slotted spoon, placing them into a small bowl.
Add meatballs to saucepan; brown the meatballs, turning them often. Drain off any excess fat. Stir in the browned onions, garlic, undrained tomatoes, tomato paste, water, sugar, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper and bay leaves. Cover, reduce heat to low simmer. Cook for at least 1 hour, stirring occasionally.
During the last 10 minutes of cooking, cook pasta according to package directions; drain and cover.
Remove the bay leaves before serving sauce over hot spaghetti. Pass the grated Parmesan cheese.

Makes 6 servings.