Ingredients
For Sauce:
1 onion, thinly sliced
3 cloves minced garlic
2 tbsp olive oil
2 14.5 oz cans of tomato sauce
1 6 oz (small) can of tomato paste
1/2 cup water
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
2 tbsp Italian or pizza seasoning
1 tsp sugar
1/2 cup fresh basil, thinly sliced
1 lb. spaghetti, cooked according to package directions
for Meatballs:
1.25# ground beef (good quality)
3/4 cup Italian bread crumbs
3 cloves minced garlic
1/2 cup milk
2 eggs
1/2 cup grated Parmesan cheese
2 cups grated or shredded mozzarella
1/2 cup diced onion
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 tbsp. Italian or pizza seasoning (or 1 tbsp each dried oregano and dried basil)
Preparation
Prepare meatballs first.
Preheat oven to 375. Spray a baking sheet lightly with cooking spray. Combine all ingredients in a large bowl. Using your hands, mix well so that all ingredients are incorporated through, but do not overmix. Shape mixture into golf ball-sized balls and place on baking sheets. Bake for 30-45 minutes or to desired level of doneness. You may want to turn heat up to 425 after 30 minutes if you want a crustier outside on the meatball. Makes 25-30.
While meatballs are baking, cook the pasta and start the sauce.
In a medium saucepan, heat olive oil over medium-high heat. Add onions and cook until soft. Add garlic, cook for 1 minute. Add tomato sauce, tomato paste and water. Stir until well combined. Lower heat to a simmer. Add all of the seasonings and stir well. Continue to simmer until sauce and seasonings are well blended. Serve over 1/2 to 1 pound of pasta cooked according to package directions. Top with fresh basil.
