Organic Spaghetti and Meatballs

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PC Organics Tomato & Basil sauce gives this dish an authentic, long-simmered flavour, while saving you time in the kitchen. Buon Appetito!

Tags: Easy, One Hour, Entrées, Beef, Pasta & Noodles, Fry, Stewing

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3 tbsp (45 mL)	PC Organics Extra Virgin Olive Oil
2 larges	PC Organics Onions finely chopped
2	PC Organics Eggs - Large
1 jar (700 mL)	PC Organics Pasta Sauce - Tomato & Basil
1 pkg (454 g)	PC Organics Spaghetti
1 lb (500 g)	lean organic ground beef
1/4 cup (50 mL)	fresh parsley chopped
1 tsp (5 mL)	dried oregano
1 cup (250 mL)	water

In large frying pan over medium heat, heat 1 tbsp (15 mL) of the olive oil. Cook onions for 10 minutes, or until golden. Remove from pan and let cool.
In large bowl, beat eggs. Stir in ground beef, cooked cooled onions, parsley and oregano. Mix thoroughly. Shape into 1-inch (2.5 cm) meatballs (about 30). Heat remaining oil in same pan over medium-high heat. Cook meatballs for 10 minutes, or until browned.
In large saucepan over medium heat, bring the pasta sauce and the water to a boil. Using slotted spoon, transfer meatballs to sauce. Reduce heat and simmer, uncovered, for 15 minutes.
Meanwhile, cook spaghetti according to package instructions. Drain. Return to pot. Add 1 cup (250 mL) of the sauce from the meatballs and toss to coat. Turn out onto serving platter.
Pour meatballs and sauce over hot spaghetti. Serve immediately with fresh grated Parmesan cheese, if desired.

Use a slotted spoon to remove meatballs after browning to help leave fat behind.