Ingredients:
1 medium onions, chopped
2 (28 ounce) cans crushed tomatoes
1 (16 ounce) cans tomato sauce
2 (12 ounce) cans tomato paste
2 tablespoons sugar
1 tablespoon salt
1 teaspoon pepper
1 tablespoon dried oregano
2 bay leaves
1 cup water
4 slices dry bread
1 lb ground beef
2 eggs
1/2 cup grated parmesan cheese
2 tablespoons chopped parsley
1 teaspoon dried oregano
1 teaspoon salt
1 dash pepper
hot cooked spaghetti
Directions:
Cook the onion in hot oil until it is tender but not brown.
Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, oregano and bay leaves.
Simmer for 30 minutes. As the sauce simmers keep an eye on it, if it looks too thick add some water up to one cup.
While the sauce is simmering mix together the meatballs.
To dry the bread I preheat my oven to it’s lowest setting (170 degrees) and when it gets to temp I turn it off and place the bread slices in and let the low heat dry them.
Remove from the oven and place in a mixing bowl.
Preheat the oven to 375 degrees and line a cookie sheet with sides with foil.
Soak the dried bread in water 2-3 mintues, then squeeze out the moisture.
(Doing this does something to the gluten in the bread that gives the meatballs a wonderful taste and texture).
Combine the bread with the rest of the ingredients, mixing well with your hands.
Form into small balls (approx 20).
Bake for 15 minutes or until they are cooked through.
Remove from the pan and add to the simmering sauce.
Cook for 30 minutes longer.
Serve over hot spaghetti noodles.
Servings: 10-12
Time preparation: 20 min.
Time total: 80 min.