Espagueti con Albondigas (Spaghetti And Meatballs)
Serves 8
| 3/4 cup | onion -- chopped |
| 1 | clove garlic -- minced |
| 3 tbsp | salad oil |
| 32 oz | Arriba! Red Salsa |
| 2 cups | water |
| 1 tsp | sugar |
| 1 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 1 tsp | dried oregano -- crushed |
| 1 | bay leaf |
| 1 tbsp | basil -- chopped |
| 1 lb | noodles or spaghetti |
Open package of noodles and place in deep pan of boiling hot water.
Cook 10 to 12 minutes, stirring occasionally to separate noodles.
Once cooked drain all water and set aside.
Cook onion and garlic in oil until tender but not brown.
Stir in next 9 ingredients.
Simmer, uncovered, 30 minutes; remove bay leaf. Add meatballs.
Loosely cover; cook 30 minutes.
Serve over spaghetti. Pass Parmesan cheese, if desired.
