Fresh Tart

Classic Spaghetti and Meatballs in Tomato SauceAdapted from The Doubleday Cookbook by Anderson & HannaServes 4-6Sauce2 Tbsp. olive oil1 small onion, minced1 clove garlic, minced2 tsp. dried oregano2 tsp. dried basil1-15 oz can tomato sauce1-6 oz. can tomato paste1 ½ cups water1 tsp. saltfew grinds of black pepper1 tsp. sugarMeatballs1 pound ground beef or meatloaf mix (1/3 each ground pork, veal, beef)½ small onion, minced1 clove garlic, minced1 cup soft white bread crumbs¼ c. milk1 egg, beaten1 Tbsp. Worcestershire sauce1 tsp. saltfew grinds of black pepperPasta1 lb. spaghettiFor sauce:In a Dutch oven, sauté onion over medium-low heat until softened, about 10 minutes. Add garlic and dried herbs and sauté until fragrant, about 2 minutes. Stir in tomato sauce, paste, water, salt, pepper, and sugar. Simmer, covered, for 30 minutes. For meatballs:Preheat oven to 400 degrees. In a large bowl, gently mix ground meat, onion, and garlic. In a small bowl, stir together bread crumbs, milk, egg, Worcestershire, salt, and pepper. Pour over meat mixture and stir gently to combine. Shape into 1-inch meatballs and place on a lightly oiled (nonstick sprayed) baking sheet, evenly spaced, as you go. Bake for 10 minutes, turn the meatballs, then bake for another 10 minutes. Transfer meatballs into the sauce, cover, and simmer for another 15 minutes.As meatballs and sauce simmer, cook pasta according to package directions. Serve with freshly grated Parmesan, if you like.