Spaghetti and Meatballs with Miso Tomato Sauce

Ingredients

• 2  bay leaves 
• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 56 ounce tomatoes diced undrained canned
• 7 cups pasta like spaghetti hot cooked uncooked ( 1 pound pasta)
• 1 large egg white 
• 0.3 cup flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 2  garlic cloves minced
• 0.5 pound ground round 
• 0.5 cup italian-seasoned breadcrumbs dry
• 3 tablespoons milk 1% low-fat
• 1.5 tablespoons olive oil 
• 0.5 cup onion finely chopped
• 1.5 cups onion finely chopped
• 2 ounces parmigiano-reggiano cheese grated
• 2 tablespoons miso red
• 8 servings try build-a-meal 
• 0.5 teaspoon salt 
• 1 cup soy crumbles frozen thawed (such as Morningstar Farms)
• 0.3 cup tomato paste 
• 2 tablespoons water 

Equipment

• frying pan
• oven
• whisk

Directions

1. Preheat oven to 375.To prepare meatballs, combine first 10 ingredients; shape mixture into 24 (3/4-inch) meatballs. Arrange meatballs 2 inches apart on a jelly roll pan.
2. Bake at 375 for 12 minutes, turning after 6 minutes. Set aside.To prepare sauce, heat oil in a large nonstick skillet over medium-high heat.
3. Add 1 1/2 cups onion; saut 2 minutes.
4. Add 2 garlic cloves; saut 1 minute.
5. Add tomato paste, oregano, diced tomatoes, and bay leaves; bring to a boil. Reduce heat, and simmer 15 minutes or until slightly thick.
6. Combine miso and water; stir with a whisk.
7. Add miso mixture and 1/4 teaspoon pepper to sauce. Discard bay leaves.
8. Serve sauce over spaghetti and meatballs.
9. Sprinkle with cheese; garnish with parsley sprigs, if desired.