Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 3/4 cup chopped onion

  3. 4 cloves garlic, minced

  4. 2 (16 ounce) cans crushed tomatoes

  5. 3 (6 ounce) cans tomato paste

  6. 1 cup water

  7. 1/2 cup sugar

  8. 1/4 cup chopped fresh oregano, divided

  9. 1 dried bay leaf salt and pepper to taste

  10. 1 pound ground round

  11. 1/2 cup Italian seasoned bread crumbs

  12. 1/4 cup chopped fresh parsley

  13. 2 eggs, lightly beaten

  14. 1/2 cup grated Parmesan cheese

  15. 1 (16 ounce) package uncooked spaghetti

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs. In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C). Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.


Send feedback