Spaghetti and Meatballs

Meatballs:

1 lb lean ground beef
1 egg, beaten
1/4 cup Italian breadcrumbs
1/4 cup grated onion
1/4 cup grated Parmesan cheese
4 basil leaves, chopped
Salt and pepper to taste
Olive oil

Mix all the ingredients but the olive oil. Make balls the size of a walnut. Heat the oil in a big skillet and brown the meatballs on both sides at medium heat. Remove from the skillet.

Spaghetti Sauce:

 2 tablespoons olive oil
1 big garlic clove, minced
1/2 cup grated yellow onions
2 cans (14 oz each) Italian-Style ready-cut tomatoes
1 can (15 oz) tomato sauce
1/3 cup red wine or water
1/3 cup water
1/2 teaspoon each: dried parsley, Italian seasoning, crushed fennel seeds and celery flakes
1/4 teaspoon red pepper flakes
1/8 teaspoon each: dried oregano, freshly ground pepper and sugar
6 fresh basil leaves, chopped

1 package (12 oz) spaghetti, cooked according to package directions

Grated Parmesan cheese

Heat the olive oil in a wide saucepan. Cook the onions for 2 to 3 minutes, Add the garlic and cook for 1 minute.

Stir in the remaining sauce ingredients but the basil. When the mixture starts to boil, cover the saucepan and simmer on low heat for 25 minutes stirring occasionally. Finally, add the meatballs and cook for 5-7 minutes on low heat, partially covered. Make sure that you turn the meatballs over very carefully. Stir in the basil before serving.

Serve over hot cooked spaghetti or linguine. Sprinkle grated Parmesan cheese on top.

Serves 6-8

Note: Italian seasoning can be used instead of the spices.