Agreed--it has much more water than my favorite Spaghetti Sauce & Meatball REC which I'll post:
SPAGHETTI AND MEATBALLS
(This recipe was concocted back around 1960 by a friend named Liz Basham, who used parts of 3 or 4 different recipes to come up with this one which has remained my family's favorite for all those intervening years. wigs aka Caryn)
For Sauce:
1 pint canned tomatoes
1 onion, peeled & chopped
3 Tbsp fat
Two 6-oz cans tomato paste
2 cups water
1/2 tsp dried basil
1/2 tsp dried oregano
1 Tbsp sugar
1 tsp salt
1/2 tsp freshly ground black pepper
1 bay leaf
Cook chopped onion in hot fat until golden. Add tomatoes, tomato paste, water, sugar, basil, oregano, salt, pepper and bay leaf. Cook slowly 2 hours on low heat, stirring occasionally.
Meatballs:
1 lb ground chuck
1 cup dry bread crumbs
1/2 cup Parmesan cheese
1 sprig chopped Italian parsley
1 clove galic, minced
1/2 cup milk
2 well-beatn eggs
Salt & pepper
Combine ground meat, bread crumbs, cheese, parsley, garlic, milk, eggs & seasonings. Mix thoroughly. Form into small balls. Brown in hot fat. Add meatballs to sauce and cook over low heat 15 minutes. Serve over cooked spaghetti. May sprinkle with additional Parmesan cheese, if desired.
Caryn's notes: I use 1 pint tomato puree and also add 1 small can of Hunt's tomato sauce to the recipe. If I have it on hand, I will chop up a stalk of celery and saute it with the onion. I use a 40-mm ice cream scoop to form the meatballs. Instead of frying, I bake my meatballs in a glass PAM'ed 9x13" baking dish for about 30 minutes in a preheated 350-degree oven. Put lid on pot when simmering the sauce. When adding dried herbs, 1) make sure they are fresh, and 2) rub the measured amounts between the palms of your hands before putting into the sauce in order to release their oils and flavor. Because DH has a heavy hand when ladling up his spaghetti sauce, I typically make a double recipe of sauce to 1.5 recipes of meatballs.
