Spaghetti and Meatballs (Jack)

By Jenusa

Ingredients

• 1 egg beaten
• 1/4 cup milk
• 1 slice white bread
• 1/3 cup freshly grated parmesan cheese
• 1 tsp salt, divided
• 1 tsp pepper, divided
• 1 tsp. crushed dried oregano, divided
• 1 lb. ground beef
• 1 lb. ground pork
• 2 tbsp. olive oil
• 1 onion peeled and chopped
• 3 cloves garlic peeled and minced
• 28 oz. tomatoes chopped , in juice
• 1 (6oz.) can tomato paste
• 1 can tomato sauce
• 1/3 cup sugar
• 2 bay leaves
• 8 oz. spaghetti

Preparation

Step 1

In a bowl combbine the egg and milk and crumble in the bread. Add parmesan, 1/2 tsp. salt, 1/2 tsp. pepper and 1/2 tsp. oregano. Add the ground beef and ground pork and mix well. Wet hands. Measure 2 tbsp. meat mixture, shaping meatballs by hand.
In a deep saucepan; 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 of any excess fat. Stir in the browned onions, garlic, undrained tomatoes, tomato paste, tomato sauce, sugar, 1/2 tsp oregano, 1/2 tsp. salt, 1/2 tsp. pepper and bay leaves. Cover, reduce heat to low simmer. Cook for at least 1 hour, stirring occasionally.
During last 10 minutes of cooking, cook pasta according to package directions; drain and cover. Remove bay leaves before serving sauce over hot spaghetti. Pass the grated cheese.