1 1/2 lbs ground beef
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 each eggs, beaten
1 Tbsp chopped parsley
1 1/2 tsps garlic salt
1/4 tsp ground black pepper
1/4 cup vegetable oil
1/2 cup onion, chopped
1 each garlic clove, minced
2 cans (14 oz.) tomato purée
1 cup water
1 can (6 oz.) tomato paste
1 tsp salt
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
16 oz Skinner®® Spaghetti
  grated Parmesan cheese (optional)

Cooking Directions:

1.  In large bowl, combine meat, bread crumbs, cheese, eggs, parsley, garlic salt and 1/8 teaspoon pepper. Shape into 2-inch balls.

2.  In a large skillet over medium heat, heat oil; add meatballs. Cook until browned; drain.

3.  Add onion and garlic; cook 2 to 3 minutes or until tender.

4.  Add tomato pureé, water, tomato paste, salt, basil, oregano, and remaining ground black pepper; simmer 15 to 20 minutes. 

5.  Meanwhile, prepare pasta according to package directions. Serve hot pasta with sauce and meatballs; sprinkle with cheese, if desired.