Sharon Crider sends this hearty spaghetti dinner from Junction City, Kansas. "It's one of my family's favorite recipes," she writes. "We enjoy servings of the sauce with a variety of pasta."
Ingredients
- 3/4 cup chopped onion
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 can (28 ounces) Italian crushed tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1 cup water
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- meatballs:
- 4 slices white bread, torn
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1 pound lean ground beef (90% lean)
- 2 tablespoons olive oil
- 1 package (16 ounces) spaghetti
Directions
- In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Meanwhile, in a small bowl, soak bread in 1/2 cup water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
- In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. Meanwhile, cook spaghetti according to package directions; drain. Serve with meatballs and sauce.
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