SPAGHETTI AND MEATBALLS

This is pasta week and here is a real  family favorite recipe.   When I was little, my Mother always made her spaghetti and meatballs for my birthday--and even today when I visit her,  I always hope this dish is included in the many feasts we have at her house.    Leftovers freeze well (if you have any).  :)   I also try to make extra meatballs to freeze (after I cook them).  That way I have them on hand when I want to make this dish in a hurry.  I usually serve the meatballs and spaghetti with lima beans (try them ---they are a great accompaniment) and a salad and bread.  Enjoy!

Meatballs:

 1 ½ pounds ground beef

1 finely chopped red bell pepper

1 finely chopped sweet onion

2 slices water-soaked white bread (or bread crumbs)

Kosher salt (to taste)

Black pepper (to taste)

Instructions:  Following is how I usually prepare the meatballs.  Occasionally though I cook them in a skillet or bake them in the oven.  Every family  has their favorite way to prepare meatballs.

*Mix above ingredients together thoroughly and form into balls, 1-1/2 inches in diameter.

Drop into rapidly boiling  water and cook through.

Remove from water and drain.

Sauce:

3 large cans- Hunts Tomato Sauce

¼  cup sugar

1 ½ cups sharp cheese (or cheese of your choice)

2-3 tablespoons fresh basil

Instructions:

*Place sauce and sugar in a large soup pot or dutch oven.

*Bring to a gentle boil and then turn down to simmer.

*Add meatballs and heat through.

*Add cheese and basil

Spaghetti: (I use spaghettini or angel hair)

*Boil spaghetti according to directions on box.

*Add to spaghetti sauce or spoon sauce over individual servings of pasta.

*Sprinkle parmesan cheese over servings.