Spaghetti And Meatballs
|Meatballs||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Olive oil/Vegetable oil||1 Tablespoon|
|Canned whole tomatoes||28 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
|Spaghetti||16 Ounce (1 Package)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Cook and stir onion and garlic in oil in Dutch oven over medium heat until onion is tender.
Add tomatoes (with liquid), tomato paste, water, parsley, sugar, salt, basil and pepper; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, 30 minutes.
Add meatballs; cover and simmer 15 minutes.
Cook spaghetti as directed on package.
Drain; do not rinse.
Place spaghetti on large platter.
Top with meatballs and sauce.
Sprinkle with cheese.