Best Spaghetti and Meatballs

By JAmero4702

Ingredients

• 2 Tbs olive oil
• 1 1/2 Cups chopped onion
• 3 garlic cloves, minced
• 2 cans (12oz each) tomato paste
• 3 Cups water
• 1 can (29oz) tomato sauce
• 1/3 cup fresh parsley
• 1 Tbs dried basil
• 2 tsp salt
• 1/2 tsp pepper
• Meatballs
• 4 Large eggs, lightly beaten
• 2 Cups soft bread cubes (cut into 1/4 inch pieces)
• 1 1/2 Cups milk
• 1 Cup grated parmesan cheese
• 3 garlic cloves, minced
• 2 tsp salt
• 1/2 tsp pepper
• 3 lbs. ground beef
• 2 Tbs canola oil
• 2 lbs. spaghetti, cooked

Preparation

Step 1

1. In a dutch over, heat olive oil over medium heat. Add onions, saute until softened. Add garlic; cook 1 minute longer. Stir in the tomato paste; cook 3-5 minutes. Add next six ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes.

2. Mix the first seven meatball ingredients. Add beef; mix lightly but well. Shape into 1 1/2 inch balls.

3. In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot spaghetti.