Ingredients
4 garlic cloves, minced2 tablespoons dried parsley flakes2 tablespoons olive oil3 cans (28 ounces each) tomato puree2 cans (28 ounces each) tomato sauce2 cans (12 ounces each) tomato paste2 to 3 tablespoons sugar1 tablespoon Italian seasoning1-1/2 teaspoons dried basil1-1/2 teaspoons dried oregano1 teaspoon salt1/4 teaspoon pepperMEATBALLS:3 eggs1/3 cup water1 small onion, finely chopped2 cups soft bread crumbs2 cups grated Parmesan or Romano cheese, divided2 garlic cloves, minced1 teaspoon Italian seasoning1 teaspoon dried parsley flakes1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dried oregano1/2 teaspoon dried basil3 pounds lean ground beef
Preparation
In two or three stockpots or Dutch ovens, saute garlic and parsley in oil 1 minute. Add tomato puree, sauce, paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 2-1/2 hours.
Preheat oven to 375°. For meatballs, in a large bowl, combine the eggs, water, onion, bread crumbs, 1 cup Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, 15-18 minutes or until no longer pink.
Stir the remaining Parmesan into spaghetti sauce; simmer 30 minutes. Drain meatballs on paper towels; add to sauce.
