Classic Spaghetti and Meatballs

Instructions

• 1Heat a pot over medium heat and add the oil. Once heated add the garlic and cook, stirring for 2 minutes, or until golden. Add the tomatoes and stir to combine.
• 2Add the salt, sugar and oregano. Bring to a boil. Reduce the heat and simmer, stirring occasionally for 15 minutes, or until thickened. Meanwhile, continue to the next step.
• 3Place the bread in a large bowl, pour over the milk and use a whisk to break it up. Add the eggs and whisk to combine.
• 4Add the ground meat, garlic, salt, parmesan and parsley. Use your hands to knead until well combined.
• 5Insert the wire rack into position 6. Set the oven to Bake, Super Convection, 350°F, for 40 minutes and press Start to preheat. Meanwhile, continue to the next step. 
• 6Pour the marinara sauce into a 13-inch x 9-inch x 2-inch deep baking dish.
• 7Roll the beef mixture into balls approximately 1/3 cup (3 oz) measures and place in the marinara sauce.
• 8Once preheated, place the dish in the oven and cook for 40 minutes. Meanwhile, cook the spaghetti.
• 9Bring a large pot of water to a boil over high heat and season well with salt. Add the pasta and cook according to the package instructions. Drain.
  Tip: Add a little oil to the cooked pasta to prevent it from sticking.
• 10The internal temperature of the meatballs should reach 160°F when tested with a meat thermometer. If not, cook it a little longer.
• 11Turn the meatballs in the sauce to coat, then carefully remove and set aside.
• 12Add the spaghetti to the sauce and stir to coat.
• 13Top the spaghetti with the meatballs and serve sprinkled with parmesan and parsley.