2 tablespoons olive oil
Sauce:
2 tablespoons butter 1 tablespoon olive oil
1 onion, peeled and chopped 1 onion, peeled and chopped
2 cloves garlic, peeled and chopped 3 cloves garlic, peeled and chopped
2 tablespoons parsley, chopped 1 28-ounce can whole tomatoes
1 teaspoon oregano 1 14-ounce can tomato puree
1 teaspoon thyme 1 teaspoon salt
1 cup milk 3 tablespoons basil, chopped
4 slices white bread, crust removed 1 tablespoon oregano
1 1/2 pounds ground beef Parmesan Cheese
1 pound ground pork
1 egg
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste
1 pound spaghetti
Bring a pot of water to a boil for the spaghetti. In a large skillet over medium heat, melt the olive oil with butter. Add the onion, garlic and sauté for 3 minutes. Remove from heat and let cool. In a large mixing bowl, add the sautéed onion mixture. Add the parsley, oregano and thyme. In a small bowl, soak the bread with the milk. Squeeze any excess milk from bread and add to the onion mixture. Add the beef, pork, and egg. Season with salt and pepper. Add the Parmesan cheese and mix well. Divide meat mixture into 10 equal pieces. Shape each piece into equal size meatballs. Place meatballs on a parchment paper lined baking sheet. Bake meatballs for 20 minutes at 350 degrees. Cook the spaghetti in boiling water until al dente, about 7 minutes. Drain spaghetti and arrange on a serving platter. Top with meatballs and sauce. Garnish with more Parmesan cheese.
Sauce
In a saucepan over medium heat, sauté onion and garlic with olive oil for 5 minutes. Add the tomatoes, tomato puree. Mix well. Lower heat to low. Season with salt, basil and oregano. Cook mixture for 10 minutes over low heat. Serve on top of spaghetti . Top with more Parmesan cheese.
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