FAVORITE Spaghetti Sauce and Meatballs Recipe

I begged to get this recipe from our good friend, Kristie, after she fed it to us last winter.  It's delicious!  Sometimes I will just make the spaghetti sauce and double the recipe.  Then we put the rest into the freezer (using smaller containers so we only have to thaw out one at a time).

Meatballs:

1 ½ cups torn up French bread—I like a lot, and big chunks make the meatballs yummy.  French bread is the best, too, don’t use sandwich bread. 

1/4 cup milk

1 ½ lbs. ground beef (lean or extra)

2 eggs

1/3 cup chopped fresh parsley (I usually use dried—about 2-3 T.)

3 T. grated Parmesan cheese

2 cloves garlic

1 tsp salt

1/4 tsp pepper

Sauce:

2 T. olive oil

1/2  yellow onion—chopped

2 cloves garlic

1 28-oz can crushed tomatoes

1/2 cup red cooking wine

1/4 cup water

1/2 tsp salt

1/8 tsp pepper

1 tsp dried flaked oregano, and some dried basil

Directions:

In a large bowl, combine bread and milk, and let sit for  a minute.  Add all other ingredients and form into balls—whatever size you like.  Brown the meatballs in a large deep skillet in about 1-2 T. olive oil. Remove from pan, but don’t drain pan.

In same saucepan, add oil and onion to pan drippings, and sauté until soft.  Add garlic and sauté for a minute, then add remaining ingredients.  Bring to a simmer, and add meat balls.  Cover, reduce heat to low, and cook 45 min. 

Cook 1 pound spaghetti—serve—yum!