Spaghetti and Meatballs

Ingredients

• Sauce:
• 5 (14.5-ounce) cans no salt-added whole tomatoes, undrained
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 teaspoon crushed red pepper
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 bay leaves
• Meatballs:
• 1 (1-ounce) slice white bread
• 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/4 cup milk
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground sirloin
• 2 garlic cloves, peeled and minced
• 1 large egg white
• Cooking spray
• Remaining ingredients:
• 1 pound uncooked spaghetti
• 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese

Preparation

1. To prepare sauce, place half of the tomatoes in a food processor, and process until smooth. Pour pureed tomatoes into a large bowl. Repeat procedure with remaining tomatoes.
2. Heat olive oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring constantly. Stir in pureed tomatoes, red pepper, salt, black pepper, and bay leaves; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Keep warm.
3. To prepare meatballs, preheat oven to 400°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs, 1/3 cup cheese, and the next 7 ingredients (cheese through egg white). Shape mixture into 24 (1-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done. Add meatballs to sauce; cook over low heat 15 minutes or until thoroughly heated.
4. Cook the pasta according to package directions, omitting salt and fat. Drain pasta; return to pot. Spoon about 2 cups tomato sauce (leaving meatballs in pan) into pasta, and toss well to coat. Transfer pasta mixture to a platter; top with remaining sauce and meatballs. Sprinkle with 1/3 cup cheese.