Thin Spaghetti with Meatballs and Sauce
- Servings: 6-8
Twirl your fork in a plate of classic Italian comfort food. Tender thin spaghetti, hearty meatballs, and a tangy, homemade sauce. Mangia!
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INGREDIENTS:
| 16 oz | San Giorgio® Thin Spaghetti |
| 1 1/2 lbs | ground beef |
| 1/3 cup | dry bread crumbs |
| 1/3 cup | grated Parmesan cheese |
| 2 each | eggs, beaten |
| 1 Tbsp | chopped parsley |
| 1 1/2 tsp | garlic salt |
| 1/4 tsp | ground black pepper |
| 1/4 cup | vegetable oil |
| 1/2 cup | onion, chopped |
| 1 each | garlic clove, minced |
| 2 cans (14oz) | tomato purée |
| 1 cup | water |
| 1 can (6oz) | tomato paste |
| 1 tsp | salt |
| 1/2 tsp | dried basil leaves |
| 1/2 tsp | dried oregano leaves |
| grated Parmesan cheese (optional) |
DIRECTIONS:
- In large bowl, combine meat, bread crumbs, cheese, eggs, parsley, garlic salt and 1/8 teaspoon pepper. Shape into 2-inch balls.
- In a large skillet over medium heat, heat oil; add meatballs. Cook until browned; drain.
- Add onion and garlic; cook 2 to 3 minutes or until tender.
- Add tomato pureé, water, tomato paste, salt, basil, oregano, and remaining ground black pepper; simmer 15 to 20 minutes.
- Meanwhile, prepare pasta according to package directions. Serve hot pasta with sauce and meatballs; sprinkle with cheese, if desired.
