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1
To prepare meatballs: In a large mixing bowl, combine all meat ball ingredients. Knead mixture all together, being careful not to overwork the meat. roll mixture into 1 1/2 inch balls
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2
to cook meatballs and sauce : Heat oil in a 6 -to 8 quart heavy metal pot over medium hight heat . working in small batches brown the meatballs in the oil browing on all sides about 7 to 8 mins per batch remove from pot and set aside on a plate
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3
in the same pot saute the 1/2 cup onions and garlic until glazed but not browned stir in herbs and immediately add the tomato paste so that the seasonings do not burn. then add the tomato puree add 5 cups of the water. drop in bouillon cube stir from the bottom of the pot.
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4
bring the sauce to a boil, then reduce to a simmer cover the pot, making sure you do not close the lid too tight leave a small opening for sauce to breathe simmer for 1/2 hour stirring frequently add meatballs and remaining cup of water if needed. re-cover pot leaving space for sauce to breathe, and contine cooking for 20 to 30 mins stirring frequently season with salt and pepper.
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5
meanwhile in another large pot bring 4 to 5 quarts of salt water to a rapid boil add a little olive oil to the water so spaghetti dose not stick
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6
when water is boiling rapidly put in spaghetti and stir frequently do not cover or leave unattended. cook until al dente approximately 10 to 12 mins or according to package directions
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7
drain spaghetti in a colander and place in a large bowl mix in a ladleful of sauce and toss lightly
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8
place spaghetti on plates with 3 meatballs per serving add more sauce garnish with parsley and serve with grated cheese
