2 cans (28 ounces each) diced tomatoes, undrained
2 teaspoons sugar
2 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
MEATBALLS:
3 cups soft bread crumbs
1/2 cup water
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1 pound ground pork
Hot cooked spaghetti
1. In a 6-qt. stockpot, combine the first six ingredients; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours, stirring occasionally.
2. For meatballs, preheat oven to 400°. In a large bowl, combine bread crumbs and water; let stand 5 minutes. Stir in eggs, cheese, parsley, garlic, salt
and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls.
3. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until cooked through. Add meatballs to sauce, stirring gently to
combine. Serve with spaghetti.
TOTAL TIME: Prep: 30 min. Cook: 1-3/4 hours YIELD: 10 servings.
Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan,
stirring gently and adding a little water if necessary.