Faster, faster, faster, faster,... say spaghetti

It’s been a while since we’ve had a good recipe on the front page. So, for all of the romantics out there, put your heart on your sleeve, an extra meatball on your sweetheart’s plate, and whip up this recipe for the famous sauce and meatballs from Lady and the Tramp.

SAUCE

Ingredients:

2 1/2 Cups Chopped Tomatoes (with Juices)
2 Cloves Garlic, minced
1 Small Onion, minced
4 Tablespoons Fresh Basil, chopped
2 Tablespoons Olive Oil
1/4 Teaspoon Dried Oregano, crumbled
1/4 Teaspoon Sugar
Salt and Pepper, to taste

Directions:
Heat oil in heavy saucepan.
Add onion and garlic, sauté about five minutes.
Add tomatoes, basil, oregano, and sugar; bring to a boil.
Reduce heat; simmer until sauce thickens (approximately one hour).
Season with salt and pepper.

MEATBALLS

Ingredients:

1 Pound Ground Beef
1 Large Egg
1 Clove Garlic, minced
1/2 Cup Bread Crumbs
1/2 Cup Parmesan Cheese, grated
1/4 Cup Onion, finely chopped
2 Tablespoons Parsley, minced
2 Tablespoon Fresh Basil, chopped
2 Tablespoons Pine Nuts
2 Tablespoons Olive Oil
1/2 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Black Pepper

Directions:
Combine Beef, bread crumbs, egg, garlic, onion, parsley, basil, nutmeg, salt, pepper, Parmesan cheese, and pine nuts; mix thoroughly.
Shape into 1 1/4-inch balls.
Heat oil in heavy saucepan.
Add meatballs in batches and cook until brown on all sides (approximately 8 minutes).
Drain off the fat.

Combine meatballs and sauce and serve over one pound of freshly cooked pasta.