Spaghetti with meatballs

Meatball ingredients

• 2 eggs
• 1/2 cup milk
• 3 slices white bread, torn or crumbled (easier if bread is slightly dry/stale)
• 2lbs lean ground beaf
• 1 clove garlic, finely chopped
• 1/2 yellow onion (about 1/2 cup) finely chopped 
• 2 tbsp flat leaf parsley finely chopped
• 1 tsp salt
• 1/2 tsp pepper

Sauce ingredients

• 3 tbsp olive oil
• 1/2 yellow onion (about 1/2 cup) finely chopped
• 2 cloves garlic, finely chopped
• 1 large can crushed tomatoes (large = 28 - 36oz)
• 2 x 6oz cans tomato paste
• 1 tbsp caster sugar
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 2 tsp salt
• 1/2 tsp pepper

Start by making the meatballs: in a bowl large enough for all ingredients beat eggs then add milk and bread. Allow to stand for 5 minutes. Add the ground beef, onion, parsley, garlic, salt and pepper then use your hands to mix well until everything is evenly blended. Shape into meatballs around 1.5" diameter. Place onto a well greased baking pan and bake at 450F for 25 minutes. 

Next make the sauce: in a Dutch oven of similarly large pot heat the olive oil and saute the onion until tender. Add all the remaining ingredients, stir well then bring to a boil before reducing to a simmer. Cover and allow to simmer gently for 30 minutes. Add the meatballs; you may need a spatula or similar to get them cleanly off the baking pan they cooked in. Simmer gently, covered, for a further 50 to 60 minutes. Be sure to stir periodically to prevent the sauce catching on the bottom of the pan.

Finally cook spaghetti and serve topped with meatballs and sauce garnished with fresh flat leaf parsley and grated parmesan if desired.