Spaghetti and Meatballs

​2 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, minced, divided
1 can (28 ounces) crushed tomatoes
2 cans (15 ounces) tomato sauce
2 tablespoons brown sugar
1 tablespoon Italian seasoning
¼ teaspoon red pepper flakes
2 bay leaves
salt and pepper
1/3 cup parmesan cheese plus more for garnish
2 tablespoons parsley
2 eggs
1/3 cup milk
1 ½ pounds lean ground beef
1/3 cup plain breadcrumbs
1 pound spaghetti, cooked and drained
 
1. In a large heavy pot, heat olive oil over medium-low. Saute onion until translucent, then add half the garlic and cook, stirring, another two minutes. Add crushed tomatoes, tomato sauce, brown sugar, Italian seasoning, red pepper flakes, bay leaves, and salt and pepper to taste. Bring to a boil over medium high, stirring, then reduce heat to medium-low to maintain a gentle simmer.
 
2. In a large bowl, combine parmesan, parsley, remaining garlic, eggs, milk, and additional salt and pepper. Add beef and breadcrumbs; mix gently. Form into 12 balls. Drop into simmering sauce and stir gently. Loosely cover pot and simmer until sauce has thickened and meatballs are cooked through, about 30 minutes. Serve over spaghetti.
 
Revised November 2017