Ingredients
2 tablespoons olive oil1-1/2 cups chopped onions3 garlic cloves, minced2 cans (12 ounces each) tomato paste3 cups water1 can (29 ounces) tomato sauce1/3 cup minced fresh parsley1 tablespoon dried basil2 teaspoons salt1/2 teaspoon pepperMEATBALLS:4 large eggs, lightly beaten2 cups soft bread cubes (cut into 1/4-inch pieces)1-1/2 cups 2% milk1 cup grated Parmesan cheese3 garlic cloves, minced2 teaspoons salt1/2 teaspoon pepper3 pounds ground beef2 tablespoons canola oil2 pounds spaghetti, cooked
Preparation
In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes.
Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
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 cooked spaghetti.
