Ingredients
2 cans (28 ounces each) diced tomatoes, undrained1 can (12 ounces) tomato paste1-1/2 cups water, divided3 tablespoons grated onion1 tablespoon sugar1-1/2 teaspoons dried oregano1 bay leaf1-1/4 teaspoons salt, divided1 teaspoon minced garlic, divided3/4 teaspoon pepper, divided6 slices day-old bread, torn into pieces2 large eggs, lightly beaten1/2 cup grated Parmesan cheese2 tablespoons minced fresh parsley1 pound ground beefHot cooked spaghettiAdditional Parmesan cheese, optional
Preparation
In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours.
Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs.
Preheat oven to 400°. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.
