Lunch: Spaghetti with Meatballs Recipe

Ingredients

1 can (29 ounces) tomato puree
1 can (28 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
1 tablespoon sugar
1 tablespoon dried minced onion
1 tablespoon dried minced garlic
1 tablespoon dried oregano
2 teaspoons salt

Instructions

In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours, stirring occasionally.
Meanwhile, place bread and milk in a large bowl; let stand for 5 minutes. Add the bread crumbs, egg, salt, oregano and pepper. Crumble the ground beef, veal and pork over mixture; mix well. Shape into 1-1/2-in. balls.
In a large skillet, brown meatballs in oil until a thermometer reads 160 °. Add to sauce. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir into sauce. Simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti.

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