SPICY SPAGHETTI WITH MEATBALLS

FOR THE MEATBALLS:
1/2 lb. ground beef
1/2 lb. ground pork
1 medium onion, chopped
2 tbsp. dry bread crumbs
1/4 cup chopped fresh parsley
1/4 cup milk
1 tsp. seasoned salt
1/4 tsp. pepper
1 tbsp. olive oil (optional)
FOR THE SAUCE:
1 (28 oz.) can whole tomatoes. cut-up (undrained)
1 (6 oz.) can tomato paste
1 bay leaf
1/2 tsp. salt
1/2tsp. sugar
1/2 tsp, fennel seed, crushed
1/2 tsp. dried basil leaves
1/4 tsp. dried marjoram leaves
1/4 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
1 (1 lb.) pkg. Creamette Spaghetti. uncooked
Grated Parmesan cheese (for serving)

In medium bowl, combine first eight ingredients; mix well. Shape 12 meatballs. In Dutch oven, brown meatballs in oil.

Add remaining ingredients, except spaghetti and Parmesan cheese. Bring to boil. Reduce heat: simmer, covered, 30 minutes, stirring occasionally.

Prepare Creamette Spaghetti according to package directions: drain.

Serve spaghetti with meatballs and sauce. Top with Parmesan cheese.

Makes 4 to 6 servings
From: Recipelink.com
Source: Borden, Inc., 1988