L.A. Times Spaghetti

20 some years ago my aunt clipped this recipe from the pages of the Los Angeles Times. Whether it had a 'real' title or not I can't say . . . we've just always called it the LA Times Spaghetti. And loved it!

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• MEATBALLS

• 2  slices  bread
• 1⁄2 lb ground beef
• 1⁄2 lb ground pork
• 1  cup water
• 1⁄2 teaspoon salt
• 1⁄2 cup  shredded parmesan cheese
• 1  clove garlic, crushed
• 2  tablespoons  oil

• PASTA

• 2  lbs tomatoes, peeled and diced or 2 (1 lb) cans  of solid pack tomatoes
• 1⁄2 cup water
• 1⁄2 cup  chopped onion
• 1⁄2 teaspoon basil
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 cup oregano
• 8  ounces  thin spaghetti, cooked and drained
• 1⁄2 cup  shredded parmesan cheese

Directions

1. Cook and drain pasta; set aside.
2. Soak bread in 1 cup water.
3. Press out as much water as possible and mash smooth.
4. Mix bread with beef, pork, salt, garlic, and 1/2 c of parmesan cheese.
5. Shape into small balls and brown in oil in sauce pan; remove from pan and set aside.
6. Add tomatoes, water, onion, basil, oregano and crushed pepper to the sauce pan; Simmer uncovered for 30 minutes.
7. Mix sauce and meatballs lightly with cooked spaghetti.
8. Transfer the entire mixture into a greased, 3 quart casserole dish.
9. Sprinkle with remaining (1/2 c) parmesan cheese on top.
10. Cover and bake at 375 degrees for 20 minutes.