Red Sauce and Meatballs

Ingredients

• 84 ounce tomatoes crushed canned
• 2 tablespoons basil dried divided
• 2 tablespoons parsley dried divided
• 1 large eggs 
• 1.5 pounds extra-lean ground beef 
• 6  garlic cloves minced divided
• 1 cup italian-seasoned breadcrumbs 
• 16 ounce pasta 
• 0.5 small onion grated
• 1 medium onion chopped
• 1 tablespoon oregano dried divided
• 0.3 cup parmesan cheese grated
• 1 teaspoon pepper divided
• 1 cup red wine 
• 0.8 teaspoon salt divided
• 1 tablespoon sugar 
• 0.5 cup water 

Equipment

• bowl
• oven
• aluminum foil
• dutch oven
• broiler pan

Directions

1. Combine extra-lean ground beef, next 5 ingredients, half of minced garlic, 1 tablespoon each of basil and parsley, 1 1/2 teaspoons oregano, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape mixture into 32 (1-inch) balls.
2. Place a rack coated with vegetable cooking spray in an aluminum foil-lined broiler pan. Arrange meatballs on rack.
3. Bake at 400 for 10 minutes or until meatballs are browned.
4. Saut chopped onion and remaining half of garlic in a Dutch oven coated with cooking spray over medium-high heat 5 minutes or until onion is tender.
5. Add red wine, tomatoes, sugar, and remaining 1 tablespoon each of basil and parsley, 1 1/2 teaspoons oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat, and add meatballs. Simmer, stirring occasionally, 30 minutes.
6. Cook pasta according to package directions, omitting salt and oil.
7. Serve tomato sauce with meatballs over hot linguine.
8. *Bottled minced garlic may be substituted; 1/2 teaspoon equals 1 clove.
9. Note: To reduce sodium, choose low-sodium canned tomato products and omit added salt.
10. Note: Red sauce and meatballs may be prepared ahead of time and refrigerated for a day or frozen for up to a month.