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Spaghetti with Meatballs

Ingredients

  • 1 can (29 ounces) tomato puree
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • MEATBALLS:
  • 1 slice bread
  • 2 tablespoons milk
  • 1/2 cup seasoned bread crumbs
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 pound each ground beef, pork and veal
  • 2 tablespoons olive oil
  • 3/4 pound bulk Italian sausage
  • Hot cooked spaghetti

Directions

  • 1. In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours, stirring occasionally.
  • 2. Meanwhile, place bread and milk in a large bowl; let stand for 5 minutes. Add the bread crumbs, egg, salt, oregano and pepper. Crumble the ground beef, veal and pork over mixture; mix well. Shape into 1-1/2-in. balls.
  • 3. In a large skillet, brown meatballs in oil until a thermometer reads 160°. Add to sauce. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir into sauce. Simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti.

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