Ultimate Spaghetti and Meatballs (Karen)

Ingredients:

2 Tablespoons olive oil
1 small onion
4 cloves garlic
2 jars spaghetti sauce
1 can tomatoes
1 small can tomato paste
2 teaspoons salt
1 teaspoon pepper
1 Tablespoon garlic powder
1 Tablespoon basil
1 Tablespoon oregano
2 Tablespoons sugar
1 lb. ground beef
1 lb. ground pork
parsley
1 egg
1/2 cup Italian breadcrumbs
3/4 cup parmigiano reggiano cheese (parmesan cheese works too)
2 beef bullion cubes
1 bay leaf
1 pound spaghetti noodles
2 Tablespoon butter

Bring a large pot of water to boil for the pasta.

Add butter to a medium saucepan over moderate heat. Add the onion and half the chopped garlic and cook until soft, about 5 minutes. Stir in the spaghetti sauce, tomatoes, and tomato paste. Season the sauce with salt and pepper, spices and sugar. Let simmer for 8-10 minutes.

While the sauce is simmering, make the meatballs. Place the ground beef and pork in a medium mixing bowl and add the remaining chopped garlic, parsley, egg, breadcrumbs, 1/2 cup parmigiana reggiano cheese, 2 tsp salt and 1 tsp pepper. After thoroughly combining everything, roll mixture into balls the size of a large walnut and place on a cookie sheet. Bake at 425° for 25-30 minutes.

While the meatballs are cooking in the oven, add the beef bouillon and the bay leaf to the boiling water for the pasta. Once cubes are dissolved, add the spaghetti. Cook to al dente. Right before draining the pasta, reserve a ladle of water for the sauce.

Add cooked meatballs and reserved starchy beef pasta water and butter to the sauce. Drain the spaghetti, discard the bay leaf and transfer to a large serving bowl. Top the sauce with the remaining 1/4 cup gated parmgiano reggiano cheese.