Spaghetti and Meatballs Recipe

How to make it

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• SAUCE
• 1/4 CUP OLIVE OIL
• 1/2 CUP ONION CHOPPED
• 2 CLOVES GARLIC, CRUSHED
• 2 TABLSP SUGAR
• 1 TABLSP SALT
• 1 1/2 TEASPOON BASIL LEAVES
• 1/2 TEASPOON FENNEL SEED
• 1/4 TEASPOON PEPPER
• 1 CAN (2LBS, 3 OZ) iTALIAN STYLE TOMATOES
• 2 CANS (6OZ SZ) TOMATO PASTE
• 1 PKG (1LB) SPAGHETTI
• 1/2 CUP GRATED PARMESAN
• 1.MAKE MEATBALLS; PREHEAT OVEN TO 450 DEGREES f.
• IN MEDIUM BOWL, BEAT EGGS SLIGHTLY.
• Add milk and bread; mix well. Let stand
• 5 minutes. Add chuck, onion, parsley, garlic, salt, pepper; mix until
• well blended. Shape into 24 meatballs, 1 1/2 inches in diameter.
• Place in well- greased
• shallow baking pan.
• 2. Bake, uncovered, 30 minutes.
• 3. Make Sauce: In 5 quart Dutch oven, in hot oil, over medium heat, saute' onion and
• garlic until golden. Add remainder of sauce ingredients and 1/2 cup water, mashing tomatoes
• with wooden spoon. Bring to boiling. Reduce heat and simmer, covered 1/2 hour. Add
• meatballs and drippings; simmer, covered, 1 hour longer, stirring occasionally.
• 4. Cook spaghetti as package directs., drain.
• 5. To serve: Place spaghetti on serving dish. Top with meat balls and sauce, and sprinkle
• with cheese.
• Serves6.