At my Great Aunt Mary’s people always thought that the plate placed in front of them was for sharing. Not so. That big plate full of her luscious spaghetti was serving for 1…Enjoy! Namaste the Queen Cronista

Spaghetti and Meatballs

Ingredients

Sauce:

1 (29 Ounce) Can Whole Peeled Tomatoes

19 Fluid Ounces Tomato Juice

1 (5.5 Ounce) Can Tomato Paste

1 Large Onion, Chopped

2 Tablespoons Dried Parsley

1 Teaspoon Kosher Salt

½ Teaspoon Crushed Red Pepper Flakes, Or To Taste

1 Teaspoon Ground Black Pepper

¼ Teaspoon Dried Thyme

1 Teaspoon Dried Basil

Meatballs:

1 ½ Pounds Lean Ground Beef

16 Soda Crackers, Crushed

2 Eggs, Beaten

6 Tablespoons Grated Parmesan Cheese

2 Large Clove Garlic, Minced

1 Tablespoon Dried Parsley

⅛ Teaspoon Dried Oregano

1 Teaspoon Dried Basil

1 (16 Ounce) Package Spaghetti

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2 Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1-2 hours.

Step 3 Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, basil and thyme in a bowl. Form into large meatballs and place into a broiler pan.

Step 4 Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.

Step 5 Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.

Step 6 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 7 In a large bowl pour sauce over pasta and toss to let flavors marry. Let sit about 5 minutes. Serve sauce and meatballs with cooked spaghetti. Serve with garlic toast, and garden salad with Italian dressing. Serves 8