Ingredients
- Meatballs
- 3 slices white bread
- 1 lb ground beef
- 3/4 lb ground pork
- 1/3 cup grated parmesan cheese
- 1 egg
- 3 Tbs chopped fresh parsley
- 1 clove garlic, minced
- 3/4 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/8 tsp pepper
- Sauce
- 2 Tbs olive oil
- 1 small onion, finely chopped
- 2 large cloves garlic, minced
- 3 Tbs sugar
- 3/4 tsp dried basil
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried oregano
- 1/3 cup red wine
- 2 cans (28 oz) crushed tomatoes with basil
- 1 package (16 oz) spaghetti, cooked
- 1 Tbs chopped fresh parsley
- Shredded Parmesan cheese, optional
Preparation
Step 1
Meatballs:
Preheat oven to 425 degrees. Coat jellyroll pan with cooking spray. Combine bread with 1/2 cup water, set aside 5 minutes. Add beef, pork, parmesan, egg, parsley, garlic, basil, oregano, salt and pepper to bred mixture. With mixer at medium sped beat until combined, about 2 minutes. Shape into 24 balls; place pan in oven. Bake turning once, until browned, 10 minutes per side.
Sauce:
In pot heat oil over medium-high heat. Add onion, garlic, sugar, basil, salt, pepper and oregano; cook , stirring until tender; 3 to 4 minutes. Add wine; cook 1 minute. Stir in tomatoes; bring to a boil. Add meatballs. Reduce heat to medium. cook until meatballs are no longer pink in centers, about 30 minutes. Serve spaghetti with meatballs and sauce, sprinkle with parsley and cheese.