Ingredients:
* 3 tablespoons olive oil
* 3 / 4 cup chopped onion
* 1 / 2 cup Italian seasoned bread crumbs
* 2 eggs, lightly beaten
* 3 (6 ounce) cans tomato
* 1 cup water
* 1 / 2 cup sugar
* 4 cloves garlic, minced
* 2 (16 ounce) cans of crushed tomatoes
* 1 / 4 cup fresh parsley, chopped
* 1 / 4 cup fresh oregano, chopped, divided
* 1 dried bay leaf
* Salt and pepper to taste
* 1 pound ground round
* 1 / 2 cup grated Parmesan cheese
* 1 (16 ounce) package uncooked spaghetti
Preparation:
Heat olive oil in large saucepan over medium heat and cook the onion
until slightly brown. Combine 2 cloves garlic, and cook for 1 minute.
Stir in crushed tomatoes, tomato paste, water, sugar, 1 / 2 oregano,
bay leaf and. Season with salt and pepper. Bring to a boil, reduce heat
to low, and simmer while preparing meatballs. In a bowl,
mix ground round, bread crumbs, remaining oregano, remaining garlic,
parsley, eggs and cheese. Season with salt and pepper. Roll into 1 inch
balls and deposit them in the sauce. Bake 40 minutes in the sauce, or
until the 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. Bake 8 to 10 minutes,
until al dente, and drain. Serve meatballs and sauce over cooked
spaghetti.
