Recipe 8: Spaghetti and Meatballs

If you prefer not to brown the meatballs in a skillet, you can bake them in a preheated 375 degrees F oven for about 20 minutes, or till no pink remains. To make soft bread crumbs, shred the bread with a fork or process briefly in a blender or food processor. RECIPE INGREDIENTS Classic Tomato Sauce (see recipe link above) 1 beaten egg 3/4 cup soft bread crumbs (1 slice) 1/4 cup finely chopped onion 2 tablespoons finely chopped green sweet pepper 1/4 teaspoon salt 1/4 teaspoon dried oregano, crushed 1 pound ground beef or bulk pork sausage 1 tablespoon cooking oil 8 ounces dried spaghetti or linguine or 1 pound fresh linguine or other ribbon pasta Other necessary recipes: Classic Tomato Sauce

DIRECTIONS Prepare classic tomato sauce as directed; keep warm. In a large mixing bowl combine egg, bread crumbs, onion, green pepper, salt, and oregano. Add ground beef or sausage; mix well. Shape into thirty 1-inch meatballs. In a large skillet heat the oil and cook the meatballs, in 2 batches, for 8-10 minutes, or till no pink remains. Drain well. Add meatballs to the warm sauce. Cook, uncovered, for 5 minutes to heat through and blend flavors, stirring occasionally. Keep warm. In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Serve sauce and meatballs over hot pasta.