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HOMEMADE ITALIAN SPAGHETTI AND
MEATBALLS
 
2 slices white bread
1 l. ground beef
1 tbsp. grated Parmesan cheese
1 egg
1 tbsp. chopped parsley
1/2 tsp. grated onion
1/4 tsp. crushed garlic or garlic powder
1 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
1 lb. can stewed tomatoes or tomato juice
2 (8 oz.) cans tomato sauce
2 bay leaves, crumbled
1/2 tsp. dried basil leaves
1 (8 oz.) pkg. spaghetti (cooked per pkg directions)

Soak bread slices in large bowl of cool water. In large mixing bowl, add hamburger, Parmesan cheese, egg, parsley, onion, garlic, salt and pepper. Squeeze out excess water from bread slices and add them to mixture. Use hands to mix ingredients. When well mixed, roll into meatballs (size you want).

Sauté meatballs in a skillet filled with 1/4 to 1/2 inch olive oil (no need to use extra virgin). Turn meatballs until browned on all sides and set aside. Simmer meatballs in sauce.

In a saucepan, saute basil, garlic, onions, bay leaves and seasonings. When onions are translucent, add combine tomatoes and juice, sauce. Simmer for 30 minutes or more; add 1/4 cup red wine during last 10 minutes of cooking, if desired. Serve tomato sauce over cooked pasta.

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