candy coated rose petals

Currently in the oven…

Spaghetti and Meatballs

Meatballs
2 eggs
1/2 cup milk
3 slices white bread, crumbled (or 1 1/2 cups store-bought bread crumbs)
2 lb. ground chuck
1/2 cup finely chopped onion
2 tbls. chopped parsley
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. pepper

Sauce
1/4 cup olive oil
1/2 cup chopped onion
2 cloves garlic, crushed
2 tbls. sugar
1/2 tsp. fennel
1 tbls. salt
1/4 tsp. pepper
1 1/2 tbls. dried basil leaves
1 (3 ounces) can tomatoes (peeled and diced)
2 cans (16 ounces) tomato paste

1 package spaghetti
1/2 cup grated parmesan cheese

1. Meatballs: Preheat oven to 450F. In medium ball, beat eggs slightly. Add milk and bread; mix well. Let stand 5 minutes. Add chuck, onion, parsley, garlic, salt and pepper; mix until well-blended. Shape into 24 meatballs, 1 1/2 inches in diameter. Place in well-greased, shallow baking pan. Bake uncovered; 30 minutes.
2. Sauce: In 5-quart dutch oven in hot oil, over medium heat, saute onions and garlic until golden. Add remainder of sauce ingredients and 1/2 cup water, mashing tomatoes with wooden spoon. Bring to boiling. Reduce heat and simmer, covered, 1/2 hour. Add meatballs and drippings; simmer, covered, 1 hour longer, stirring occasionally.
3. Cook spaghetti as package label directs; drain. Sprinkle with parmesan cheese.
4. Serve and enjoy.

Makes 6 servings.