Recipe: Red Cross Spaghetti and Meat Balls (recipe from back of box)

RED CROSS SPAGHETTI AND MEAT BALLS

1 package (1 lb.) Red Cross Spaghetti
MEATBALL MIXTURE:
1 lb ground meat (1/2 beef, 1/2 pork)
2 pieces white bread (soaked in milk and squeezed dry before adding)
1/2 cup chopped fresh parsley
1 clove garlic, chopped or pressed
1 egg
1/2 cup freshly grated Parmesan cheese
1 tsp dried sweet basil
1 tsp salt
1/8 tsp ground black pepper
1/4 cup olive oil or salad oil

Mix well and shape into balls.
Brown in 1/4 cup oil, and drain well.

TOMATO SAUCE

1/4 cup olive or salad oil
1 medium onion, chopped
1/4 cup chopped fresh parsley
1 clove garlic, chopped or pressed
1 carrot, grated
1 (No. 2 1/2 can / 29 oz / 3 1/2 cups) canned chopped tomatoes (chopped or mixed in blender for few seconds)
1 (6 oz) can tomato paste
1 cup water
1 beef bouillon cube
1/2 cup dry red wine (optional)
1/2 tsp salt
1/4 tsp ground pepper
1 tsp sweet basil

Saute onion, garlic, and parsley in oil until onions are transparent. Add remaining ingredients and simmer 30 minutes. Add meatballs and simmer 30 minutes more.

Serves 6-8
Source: Back of Red Cross Spaghetti box