| | Directions | | In a large skillet, heat olive oil over medium heat. Add onion and cook until soft and lightly browned. Add 2 cloves of garlic and cook 1 minute more. Stir in tomatoes, paste, water, sugar, half of the oregano and bay leaf. Bring to a boil. Reduce heat to low and simmer. Combine ground beef, bread crumbs, remaining oregano and garlic, parsley, eggs and cheese. Season with salt and pepper. Roll into 1 inch balls. Brown in a separate skillet over medium heat. Don't overcrowd the pan - may have to do in 2 batches. Add to sauce when browned. Cook meatballs and sauce 30-40 minutes. Cook spaghetti until al dente; drain. |
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Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6
|  | | Ingredients | | - | | 3 tablespoons olive oil |
| - | | 1 onion, chopped |
| - | | 4 garlic cloves, minced (divided) |
| - | | 28 ounces crushed tomatoes |
| - | | 6 ounces tomato paste |
| - | | 1/2 cup water |
| - | | 1/4 cup sugar |
| - | | 1/4 cup fresh oregano, chopped (divided) |
| - | | 1 bay leaf |
| - | | 1 pound ground beef |
| - | | 1/2 cup seasoned bread crumbs |
| - | | 1/4 cup fresh parsley, chopped |
| - | | 2 eggs, lightly beaten |
| - | | 1/2 cup parmesan cheese, grated |
| - | | 16 ounces spaghetti |
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