Spaghetti sauce with meatballs




Spaghetti sauce with meatballs
•           3 pounds ground chuck
•           3 eggs, slightly beaten
•           1 tablespoon parsley
•           1 teaspoon salt
•           1 teaspoon pepper
•           1 clove garlic, minced
•           1/4 cup Parmesan or Romano cheese (or a combination)
•           Flour
•           2 tablespoons oil
•           1 onion, chopped
•           1 clove garlic, minced
•           1 (28-ounce) can tomatoes (optional)
•           1 (12-ounce) can tomato paste
•           12 ounces water
•           1 (15-ounce) can tomato sauce
•           8 ounces water
•           Salt and pepper, to taste
•           1 tablespoon parsley
•           1/2 to 1 teaspoon oregano
•           Parmesan cheese
•           Cooked spaghetti noodles
In a bowl, combine first 6 ingredients. Add cheese and mix well. Shape into golf ball size balls. Roll in flour to coat. Heat 2 tablespoon oil in large pot. Add meatballs and brown. Remove.
In same pot, sauté onion and garlic about 2 minutes. Add tomatoes, tomato paste and 1 (12-ounce can) water, then add tomato sauce and 1/2 (8-ounce) can water. Stir in salt and pepper to taste, parsley and pinch oregano. Add Parmesan cheese. Heat, then add meatballs. Simmer for at least 1 hour. If sauce becomes too thick add water.
When ready to serve, place spaghetti on plate. Sprinkle Parmesan or Romano cheese over noodles before adding sauce.
For a thicker sauce, omit tomatoes.