Homeade Spaghetti Sauce and Meatballs

SAUCE
1 tablespoon extra-virgin olive oil
1 cup chopped onion
5 garlic cloves, minced
1 1/2 teaspoons dried basil
1/4 cup tomato paste
1/3 cup dry red wine (opt)
2 (15-ounce) cans unsalted crushed tomatoes
2 (14.5-ounce) cans unsalted diced tomatoes, undrained
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
MEATBALLS
Cooking spray
2 (1-ounce) slices whole-grain bread
1/2 cup finely chopped onion
1/2 cup chopped fresh flat-leaf parsley, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 pounds 93% lean ground sirloin
3 garlic cloves, minced
2 eggs, lightly beaten

1. To prepare sauce, heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add 1 cup chopped onion, 5 garlic cloves, and basil to pan; cook 4 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes. Add tomatoes and sugar; bring to a boil. Reduce heat, and simmer 25 minutes or until thickened, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Preheat oven to 450°.

3. To prepare meatballs, coat 2 baking sheets with cooking spray. Tear bread into pieces, and place in the bowl of a food processor; pulse until fine crumbs form. Place breadcrumbs, 1/2 cup chopped onion, 1/3 cup parsley, and next 6 ingredients (through eggs) in a large bowl; stir until combined. Shape into 40 meatballs (about 2 tablespoons each); arrange meatballs on prepared pans. Bake at 450° for 15 minutes. Add meatballs to tomato sauce; simmer 10 minutes, stirring occasionally. Follow freezing instructions, or continue recipe.

4. Cook pasta according to package directions, omitting salt and fat. Drain. Top pasta with meatball mixture. Sprinkle with remaining 3 tablespoons parsley.

Serving Size: Make 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LACTCOCHRAN.