JENN’S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS

JENN’S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS


3 Tbsp. olive oil
¾ cup chopped onion
4 cloves garlic, minced
2 (16-oz.) cans crushed tomatoes
3 (6-oz.) cans tomato paste
1 cup water
½ cup sugar
¼ cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper top taste
lb. ground round
½ cup Italian seasoned bread crumbs
¼ cup fresh chopped parsley
2 eggs, slightly beaten
½ cup grated Parmesan cheese
1 (16-oz.) package uncooked spaghetti


Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic and cook 1 minutes. Stir in crushed tomatoes, tomato paste, water, sugar, ½ the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.

In a bowl, mix the ground round, breadcrumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1-inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until the internal temperature of meatballs reaches a minimum of 160 degrees.

Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8-10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Yield: 8 servings.