
Ingredients
- Olive oil
- 1 large onion, diced
- 1 (28 ounce) can diced tomatoes
- 1 (28 ounce) can tomato puree
- 1 (6 ounce) can tomato paste
- 3 tablespoons sugar
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 pound spaghetti, cooked according to package instructions
- 3/4 pound ground beef
- 3/4 pound ground pork
- 2 eggs
- 1/2 cup bread crumbs
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper
Directions
Heat a large, heavy-bottomed soup pot or Dutch oven over medium-high heat. Coat bottom of pan with oil.
Add onions and sauté until translucent.
Spoon half of onions into a mixing bowl to cool.
Add remaining sauce ingredients and stir to combine.
Rinse tomato cans with about 1/4 cup water each and add to sauce. Season with salt and pepper.
Reduce heat to a low simmer.
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Add meatball ingredients to bowl with cooled onions. Season with salt and pepper.
Mix by hand and roll into small balls (about 1 1/2 inches).
Place on baking sheet and lightly brush with oil.
Bake for 10-15 minutes, or until nicely browned.
Add meatballs to sauce. Simmer over low heat for 2 hours, stirring occasionally.
Serve over hot spaghetti.