Spaghetti And Meat Balls
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil/Salad oil||3 Tablespoon|
|Canned tomatoes||2 Pound, cut up to make 4 cups (2 Cans, 1 Ounce Each)|
|Canned tomato paste||12 Ounce (2 Cans, 6 Ounce Each)|
|Water||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Crushed oregano||1 1⁄2 Teaspoon|
|Meat balls||1 Cup (16 tbs) (Italian Style, Adjust Quantity As Needed)|
|Hot cooked spaghetti||3 Cup (48 tbs)|
Cook onion and garlic in hot oil till tender but not brown; add the next 8 ingredients.
Simmer uncovered 30 minutes; remove bay leaf.
Add Italian Meat Balls; cover loosely and continue cooking about 30 minutes.
Serve over hot spaghetti.
Pass bowl of grated Romano or shredded Parmesan cheese for folks to help themselves.