Ingredients:

1 1/2 lbs ground beef
3 Tbsps chopped onion
3 Tbsps chopped parsley
1 1/2 tsps salt, divided
1/4 tsp ground black pepper, divided
1/4 cup vegetable oil
1/4 cup chopped onion
1 each garlic clove, minced
2 cans (14 oz.) tomato purée
1 cup water
1 can (6 oz.) tomato paste
1/2 tsp dried oregano leaves
1/2 tsp dried basil leaves
16 oz San Giorgio®® Thin Spaghetti

Cooking Directions:

1.  In medium bowl, combine meat, 3 tablespoons onion, parsley, 1 teaspoon salt and 1/8 teaspoon ground black pepper. Shape into small balls.

2.  In large skillet, heat oil. Brown meatballs until almost done; drain.

3.  Add 1/4 cup onion and garlic; cook 2 to 3 minutes.

4.  Add tomato purée, water, tomato paste, remaining 1/2 teaspoon salt and 1/8 teaspoon ground black pepper, oregano, and basil; simmer 15 to 20 minutes.

5.  Meanwhile, prepare pasta according to package directions; drain. Toss hot pasta with sauce and meatballs.