Spaghetti and Meatballs

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 FOR THE MEATBALLS

2 eggs

1/2 cup milk

3 slices white bread (crumbled)

2 lb. ground chuck

1/2 cup onion (finely chopped)

2 Tablespoons parsley (chopped)

1 clove garlic (crushed)

1 teaspoon salt

1/2 teaspoon pepper


FOR SERVING:

1 pkg. (1 lb.) Spaghetti

1/2 cup grated Parmesan cheese 


FOR THE SAUCE:

1/4 cup olive or vegetable oil

1/2 cup onion (chopped)

2 cloves garlic (crushed)

2 Tablespoons sugar

1 Tablespoon salt

1-1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seed

1/4 teaspoon pepper

1 can (2 lb 3 oz.) Italian-style plum tomatoes

2 cans (6-oz. Size) tomato paste

1/2 cup water




TO MAKE THE MEATBALLS:

  • Preheat oven to 450 degrees F. 
  • Put eggs in a medium-sized bowl and beat slightly with a fork or rotary hand beater. Add milk and bread; mix well with a wooden spoon. Set aside and let stand 5 minutes or until bread is moistened.
  • Add ground beef chuck, 1/2 cup chopped onion, parsley, 1 clove garlic, salt and pepper to bread mixture. Using hands, mix until well blended. Shape meat mixture into 24 meatballs about 1-1/2 inch in diameter. Place in well greased shallow baking pan.
  • Place pan of meatballs in preheated oven on center rack. Do not cover. Bake for 30 minutes. 


WHILE MEATBALLS BAKE, PREPARE SAUCE:

  • Put oil in a 4 to 5 qt. Dutch oven and heat over moderately high heat. Add 1/2 cup onion and 2 cloves garlic and sauté until golden. 
  • Add sugar, salt basil, fennel, pepper, tomatoes and tomato paste to sautéed onion and garlic mixture in Dutch oven. Pour in 1/2 cup water; mix, mashing tomatoes with the back of a large wooden spoon. Bring to boil over high heat; reduce heat to low. Cover and simmer 1/2 hour.
  • Remove meatballs from oven and gently transfer to simmering sauce. Cover Dutch oven and simmer for 60 minutes or longer, stirring occasionally. This much can be completed up to 2 days ahead. In fact, spaghetti sauce tastes better the second day!


JUST BEFORE SERVING:

  • Cook spaghetti according to package directions so that it is al dente, tender but firm to the bite; drain thoroughly. 
  • Place spaghetti on serving platter; top with meatballs and sauce. Sprinkle with cheese and serve. 

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