old fashioned spaghetti and meatballs

INGREDIENTS

MEATBALLS:

3/4 cup soft bread crumbs
1/2 cup grated Parmesan cheese 
1/4 cup 2% milk
1 large egg, beaten 
3 tablespoons minced fresh Italian flat-leaf parsley
3 garlic cloves, minced 
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 lb John's Farm organic ground beef
1/2 pound ground pork 
2 tablespoons canola oil

SAUCE:

2 tablespoons canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
3/4 cup dry red wine or beef broth
2 - 28 ounce cans crushed tomatoes
1/4 cup minced fresh parsley
2 teaspoons sugar
1 1/2 teaspoons salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon red pepper flakes (optional)

DIRECTIONS

In large bowl, combine first eight ingredients. Add beef and pork. Mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain.

In 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 min. or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 min. or until paste darkens. Add wine; cook and stir 2 min. to dissolve any browned tomato paste.

Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 min. or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 min. longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.