Classic Spaghetti and Meatballs
This all-time favorite is serious comfort food--especially when the weather turns chilly.

MEATBALLS
2 slices white bread
1/4 cup milk
1 pound ground beef
1 large egg, lightly beaten
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
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2 tablespoons vegetable oil
1/2 cup minced onion
1/2 cup finely chopped carrots
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (26 oz.) whole tomatoes in juice
1 tablespoon tomato paste
1 pound dried spaghetti, cooked according to package directions
Freshly grated Parmesan cheese

1. Make Meatballs: Soak bread in milk in large bowl. Add remaining meatball ingredients and mix until just blended. Shape into thirty 1-1/4-inch meatballs.

2. Heat oil in large Dutch oven over medium-high heat. Brown meatballs in batches, turning occasionally, 4 minutes; transfer to plate.

3. Add onion and carrots to Dutch oven; cook 4 minutes, until softened. Stir in garlic, red pepper, oregano, basil, 1/4 teaspoon salt and 1/4 teaspoon black pepper; cook 15 seconds. Add Meatballs, tomatoes and tomato paste. Bring to boil, reduce heat and simmer 1 hour, stirring to break up tomatoes with spoon. Toss mixture with hot pasta in large serving bowl. Serve with grated Parmesan cheese.

Makes 6 servings.

AUTHOR: TUDDLES