Spaghetti and Meatballs


1/2 cup Regular Olive Oil
6 Cloves Garlic, Minced
1 1/2 Spanish Onion, Finely diced
2 (28 oz) Cans Crushed Tomatoes
2 Beef Bones (ask your Butcher if you cant find them)
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/3 Cup Red Wine
1 Bay Leaf
1 Large Handful Basil, Chopped
In a large pot, over medium heat, add the olive oil. Add onions and cook them until they begin to brown.
Add the garlic and beef bones and cook for an additional 2 minutes.
Stir in wine.
Add tomatoes, salt, pepper and bay leaf.
Bring to a boil.
Reduce heat to low and simmer uncovered for 1 hour.
Add meatballs during last 1/2 hour of cooking. Just prior to serving, stir in basil.


1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

Preheat oven to 350 degrees F. Spray a
baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for about 35 minutes. Remove and add to sauce if desired.