Ingredients
2 large eggs, lightly beaten1/2 cup dry bread crumbs1/4 cup grated Parmesan or Romano cheese2 tablespoons minced fresh parsley2 garlic cloves, minced1/8 teaspoon pepper1 pound ground beef2 tablespoons olive oilSAUCE:1 tablespoon olive oil2 to 3 garlic cloves, minced2 cans (28 ounces each) crushed tomatoes in puree2 to 3 cups water, divided1 can (8 ounces) tomato sauce1 can (6 ounces) tomato paste1/2 cup minced fresh parsley1/4 cup grated Parmesan or Romano cheese1 tablespoon dried basil2 teaspoons sugar1/4 teaspoon pepperAdditional grated cheese and minced parsley, optional
Preparation
In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain.
For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs.
Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.
