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Spaghetti with Meatballs
	Meatballs 1 small onion 2 cloves garlic 1 lb. lean ground beef (or veal) 1 egg 1/3 cup breadcrumbs 1 tbsp. fresh parsley 1 tsp. dried oregano 1 tsp. salt (or to taste) 1/2 tsp. fresh black pepper Preheat oven to 400F. Finely chop onion and garlic and place in a mixing bowl. Add all other ingredients and mix by hand until well blended. Roll into 1-inch balls (or larger, if you wish). Place meatballs onto a tray and bake in oven for 10 minutes, or until meatballs are browned. Makes about 20 meatballs. Tomato sauce: 2 tbsp. olive oil 2 small onions, finely chopped 4 cloves garlic, finely chopped 4 28 oz. cans plum tomatoes 2 tsp. salt 1 tsp. fresh black pepper Bunch fresh basil, chopped Heat olive oil in large heavy-bottomed pot over medium heat. Add onions and garlic and saute until lightly browned. Add crushed plum tomatoes, breaking tomatoes with back of wooden spoon. Add seasoning and bring to a boil. Lower heat and simmer sauce for 20 minutes, adjusting salt and pepper, if required. Add browned meatballs to sauce and simmer additional 15 minutes. Serve with spaghetti or linguini. Serves 8 to 10.